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Tasty Chicken Curry
Full flavouredand medium heat curry, that adjusts well to changing its temperature to mild orhot according to your taste.
Ingredients:
2 to 3 Ibs (1to 1.5 kg) of chicken pieces
3 tablespoonsof olive oil
1 tablespoon ofbutter or margarine
10 teaspoonsmedium curry powder (mild or hot can be substituted to taste)
2 large onions
5 cloves ofgarlic
1 levelteaspoon of ground ginger
2 chicken stockcubes (if not made by OXO. Further salt may not be required)
1 teaspoon ofground turmeric
1 teaspoon ofchilli powder
1 teaspoon ofground cumin
1 tablespoon ofground coriander
2 teaspoon ofpaprika
2 teaspoons ofsalt
2 tablespoonsof vinegar
1 tin oftomatoes (chopped or whole)
6 cardamom pods
1 teaspoonpowdered cinnamon
1 tablespoon oflemon juice
1 red chilli
1 tin coconutmilk
2 tablespoonsof self raising flour (may not be required)
Method:
Use a verylarge saucepan or wok.
Chop theonions, garlic and chilli.
Cut the chickenpieces into half inch cubes (0.5 inch / 12mm cubes)
Put the oil andfat (butter or margarine) into the pan and melt together.
Add the choppedonions, garlic and chilli to the pan and fry together for a few minutes.
Next add thecubed chicken pieces and fry together until the outside of the chicken cubesbegin to cook.
On a low heatbegin to add each of the dried products, stirring between each one.
Break thecardamom pods and drop the middle of them into the pan stirring them in wellkeeping the pan simmering on a low heat throughout.
Add thetomatoes slowly whilst continuing to stir the ingredients.
Add the coconutmilk and stir in.
Boil for atleast 5 minutes then stir and boil again for a further 2 minutes.
If the mixtureseems thin at this stage mix 2 tablespoons of self raising flour in a littlemilk and add to the pan slowly, gauging the thickness according to yourpreference, stirring in well while keeping on a low heat.
Stir well, turnoff heat and put the lid on the pan. Leave for at least 2 hours before using. 3hours is better giving a much stronger flavour.
REHEAT to serve(boil). Ensure the curry is thoroughly heated throughout before serving.
More like this inside!
Full flavouredand medium heat curry, that adjusts well to changing its temperature to mild orhot according to your taste.
Ingredients:
2 to 3 Ibs (1to 1.5 kg) of chicken pieces
3 tablespoonsof olive oil
1 tablespoon ofbutter or margarine
10 teaspoonsmedium curry powder (mild or hot can be substituted to taste)
2 large onions
5 cloves ofgarlic
1 levelteaspoon of ground ginger
2 chicken stockcubes (if not made by OXO. Further salt may not be required)
1 teaspoon ofground turmeric
1 teaspoon ofchilli powder
1 teaspoon ofground cumin
1 tablespoon ofground coriander
2 teaspoon ofpaprika
2 teaspoons ofsalt
2 tablespoonsof vinegar
1 tin oftomatoes (chopped or whole)
6 cardamom pods
1 teaspoonpowdered cinnamon
1 tablespoon oflemon juice
1 red chilli
1 tin coconutmilk
2 tablespoonsof self raising flour (may not be required)
Method:
Use a verylarge saucepan or wok.
Chop theonions, garlic and chilli.
Cut the chickenpieces into half inch cubes (0.5 inch / 12mm cubes)
Put the oil andfat (butter or margarine) into the pan and melt together.
Add the choppedonions, garlic and chilli to the pan and fry together for a few minutes.
Next add thecubed chicken pieces and fry together until the outside of the chicken cubesbegin to cook.
On a low heatbegin to add each of the dried products, stirring between each one.
Break thecardamom pods and drop the middle of them into the pan stirring them in wellkeeping the pan simmering on a low heat throughout.
Add thetomatoes slowly whilst continuing to stir the ingredients.
Add the coconutmilk and stir in.
Boil for atleast 5 minutes then stir and boil again for a further 2 minutes.
If the mixtureseems thin at this stage mix 2 tablespoons of self raising flour in a littlemilk and add to the pan slowly, gauging the thickness according to yourpreference, stirring in well while keeping on a low heat.
Stir well, turnoff heat and put the lid on the pan. Leave for at least 2 hours before using. 3hours is better giving a much stronger flavour.
REHEAT to serve(boil). Ensure the curry is thoroughly heated throughout before serving.
More like this inside!
