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Chicken Curry

This creamy chicken curry uses chicken on the bone to give a deeper flavour to the sauce.

Method:

  1. Crush the garlic and finely peel and grate the ginger. Set aside.
  2. Finely chop the onion and slice the tomatoes. Set aside.
  3. Heat the vegetable oil in a saucepan over a medium heat. Add the garlic, ginger, onion, cardamom, cloves, cinnamon stick and curry leaves to the pan. Stir well and fry for 2 minutes.
  4. Add the chilli powder, garam masala and turmeric to the pan. Turn down the heat so the spices don’t burn. Add a splash of water.
  5. Turn up the heat and add the chicken thighs skin side down to the pan. Add the salt. Mix well so the chicken pieces are well coated in the spices. Cook for 3 minutes.
  6. Add the sliced tomatoes. Turn down the heat and cook with the lid on for 15 minutes.
  7. Add the coconut milk. Mix well and simmer with the lid off for 10 minutes, until the sauce had thickened. 

 

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Amy Win
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Chicken Curry

This creamy chicken curry uses chicken on the bone to give a deeper flavour to the sauce.

COOK 35 MINS
4 SERVINGS

Ingredients

  • Garlic – 2 cloves
  • Ginger – 2cm piece
  • White Onion – 2
  • Tomato – 2
  • Chicken Thigh (bone in) – 500g
  • Vegetable Oil – 2 tbsp
  • Green Cardamom Pods – 4
  • Cloves – 3
  • Cinnamon Stick – 2cm piece
  • Curry Leaves – 5
  • Chilli Powder – 3 tsp
  • Garam Masala – 1 tsp
  • Turmeric – 1 tsp
  • Salt – 2 tsp
  • Coconut Milk – 200ml