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Chicken Curry Recipe

  • 4servings
  • 40minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, D, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion , roughly chopped

  2. 2 chicken breasts , diced

  3. 1lb waxy potatoes , cubed

  4. 1oz butter or ghee or rice bran oil

  5. 3 cardamom pods

  6. 2 cloves garlic , crushed (or 2 tsp minced garlic )

  7. 1 inch ginger root, grated (or 1 tsp minced ginger )

  8. 2 chilli pods, finely chopped (to taste - use as much or as little as you want)

  9. 2 tsp cumin powder

  10. 1 tsp turmeric powder

  11. 2 bay leaves

  12. handful fresh coriander ( cilantro ), chopped

  13. 1 small tin coconut milk (or use coconut powder - enough for about 4 fl. oz.)

  14. salt and fresh ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Boil potatoes in some salted water sweat off onions in the butter in a large frypan (I use a wok) over medium heat add chicken in batches to prevent cooling once chicken is nearly done add all the other ingredients except the coconut milk and continue to fry for five minutes, stirring to prevent sticking drain potatoes and add to frypan (reserve some water)

  2. add coconut milk, coriander, pepper (lots!) and salt (not lots!)

  3. cook off over low heat to combine flavours - up to 30 minutes, the longer the better add some of the reserved potato water if curry gets too dry you can substitute the potato with cauliflower, squash, pumpkin, kumara and/or whatever takes your fancy.

  4. Take out bay leaves before serving! The cardamom pods are a taste explosion but can be left to one side!

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