Chicken Curry
The curry tastes great on its own, but you can try adding these ingredients to change the taste:
For a thicker, creamier curry add 2 tbsp plain yogurt (regular or greek)
Use 2 tbsp chopped coriander to the pot to add some extra flavour and a pop of colour (use any extra as a garnish)
You can use chicken breast instead of the whole chicken, but bones always add flavour!
Prep Time: 15 minutes
Total Time: 40 minutes
Difficulty: Easy-Moderate
Serves 6
1 tbsp paprika
1 1/2 tsp salt
1 tbsp lemon juice (or 1/4 tsp citric acid)
2 cups crushed tomatoes (approximately 2-3 large tomatoes)
2 tbsp tomato paste
3 cups water
2 medium potatoes, peeled and cut into medium-sized pieces
Chilli powder to taste
Modifiers listed above (optional)
Ingredients
1 onion, minced
1 red or green chilli (optional)
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp olive oil
1 whole chicken, skin removed and cut into small pieces (separate thighs and legs, cut each breast into 3 to 4 pieces)
1 tbsp ground cumin
1 tbsp coriander powder
1/2 tsp ground turmeric
Method
Use a blender to mix cumin powder, coriander powder, turmeric, paprika, salt, lemon juice, crushed tomatoes, tomato paste and 1 cup water.
Place minced onion and oil into a large saucepan. Sauté until brown.
Add garlic, ginger and chicken to pot. Let cook for 2 to 3 minutes.
Add the blended mixture to pot.
Add additional water to reach desired consistency (1-2 cups).
Simmer the curry on low heat until chicken is cooked, stirring occasionally. At this time add chilli powder (careful!) and any modifiers.
Meanwhile, parboil potatoes in a separate pot.
When chicken is cooked (or close), add potatoes and let simmer for an additional 3-5 minutes.
Serve with rice (cauliflower or regular) or roti and enjoy!
nutritional info (per serving)
calories 247 kcal - fat 9g - saturated fat 2g - protein 30g - carbohydrates 12g - dietary fibre 3g - sugars 4g - sodium 742mg