Chicken Curry

Episode 103 - Chicken Curry

Ingredients:

  • 600grams Chicken thighs or 500grams chicken breast (cut into small pieces)
  • 7 tbsp Olive oil
  • 6 cloves Garlic
  • 2 red onions
  • 2 cans of diced tomatoes
  • ½ Fresh basil
  • 3 large potatoes
  • 1 red capsicum
  • 1 green capsicum
  • 1 carrot
  • 1 sweet potato
  • 200g canned peas
  • Spices – turmeric, cumin, coriander, paprika, black pepper, chilli flakes, salt, sugar, Indian curry powder (mild), fresh ginger, dried bay leaves, cinnamon.
  • 500 grams Basmati rice

Method:

  1. Heat 4 tbsp oil in pot and cook onions and garlic till they are sautéed.
  2. Add chicken and cook until pieces are a golden brown colour.
  3. Add ½ tbsp turmeric, 1/3 tbsp chilli flakes, 3½ tbsp mild Indian curry, ½ tbsp cummin, 7 bay leaves, ½ tbsp black pepper, 1/3 tbsp salt, 1 tbsp paprika, ½ tbsp coriander, ½ tbsp grated fresh ginger and ½ cup chopped fresh basil.
  4. Pour 3 tbsp oil into the mixture and add 2 cans of tomatoes with 3 cups of water.
  5. Bring curry to boil and reduce to simmer.
  6. Add the following spices: ½ tbsp paprika, ½ tbsp turmeric, ½ tbsp cummin, 1½ tbsp sugar, ½ tbsp mild Indian curry and 1/3 tbsp cinnamon.
  7. Cut 3 large potatoes into cubes and put into curry. Add sliced capsicum (red and green), diced carrot, ½ cubed sweet potato and 200grams of peas.
  8. Allow the curry to continue to simmer and add spices to personal taste.
  9. Cook for approximately 2 to 3 hours and serve with basmati rice.