My Favourite Chicken Curry |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a winner with my family. I like to serve this with Onion Pilau #108305. I also like to throw in a handful of red lentils towards the end whilst it is simmering. Pumpkin and baby spinch chucked in towards the end is nice also. Ingredients:
1 kg chicken thigh fillet, cubed into bite size pieces (can use bone in if you like) |
1/3 cup plain flour |
2 tablespoons vegetable oil |
2 yellow onions, sliced |
2 garlic cloves, crushed |
1/2 teaspoon chili powder |
1 tablespoon cumin powder |
2 tablespoons curry powder, adjust to your taste (i use keens) |
2 (440 g) cans crushed tomatoes |
1/4 cup tomato paste |
1 tablespoon brown sugar |
4 cups chicken stock |
Directions:
1. Remove skin from chicken pieces, discard skin.
2. Toss chicken in flour, shake off excess.
3. Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
4. Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
5. Return chicken to pan with the undrained tomatoes, paste, sugar and stock.
6. Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.
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