Chicken curry (serves 4)
My aunt gave me this recipe a couple of years ago. It has the most amazing flavour!
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Ingredients:
450g chicken breasts 125g margarine 225g chopped onions 1 level tsp turmeric powder 1/4 tsp chilli powder 1/2 tsp ground ginger 1/3 tsp nutmeg 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp black pepper 1/2 pod cardamom seed, ground 4 cloves garlic, chopped 1 level tsp ground cumin 1 tin tomato paste (small) 250ml chicken stock (or veg if you prefer) 1 Tbsp brown sugar juice of 1 lemon Half of a small tin of coconut milk 1 tsp poppy seeds, crushed or whole (optional) 1 Tbsp coriander powder (optional) 1 small chilli, chopped (optional) |
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Method:
Melt margarine in a shallow saucepan, add onions and stew until lightly brown
Mix turmeric, chilli powder, ginger, nutmeg, cinnamon, cloves, pepper, cardamom, garlic, cumin, coriander, poppy seed
and chopped chilli with cold water to create a paste
Stir above paste into the onions, cooking slowly until the onions are well coated
Add tomato paste and stir. Add chicken (cut into small pieces), lemon juice and brown sugar
Add stock and stir gently until boiling. Add salt to taste. Cover and simmer until tender
When the chicken is tender add the coconut milk. Add as much as you like without making the curry to watery
The curry must be thick and showing cooking fat on top
NB - Do not use flour to thicken
Melt margarine in a shallow saucepan, add onions and stew until lightly brown
Mix turmeric, chilli powder, ginger, nutmeg, cinnamon, cloves, pepper, cardamom, garlic, cumin, coriander, poppy seed
and chopped chilli with cold water to create a paste
Stir above paste into the onions, cooking slowly until the onions are well coated
Add tomato paste and stir. Add chicken (cut into small pieces), lemon juice and brown sugar
Add stock and stir gently until boiling. Add salt to taste. Cover and simmer until tender
When the chicken is tender add the coconut milk. Add as much as you like without making the curry to watery
The curry must be thick and showing cooking fat on top
NB - Do not use flour to thicken
tips...
* I prefer to use the stock on it's own without the water as it can become a bit watery. The water can always be added.
* Can be made using chicken, beef or lamb. If using beef or lamb, replace chicken stock with beef, lamb or veg stock
* Flavour is enhanced if done the day before. Reheat in a casserole dish in the oven
* Serve with rice, roti's or poppadums
* Can be made using chicken, beef or lamb. If using beef or lamb, replace chicken stock with beef, lamb or veg stock
* Flavour is enhanced if done the day before. Reheat in a casserole dish in the oven
* Serve with rice, roti's or poppadums
