Easy Chicken Curry
Easy Chicken Curry
Ingredients
600g chicken thighs - boneless and skinless
100g of plain natural yoghurt - extra for garnish
1 tsp of mild/medium/hot curry powder
2 cloves of garlic minced
2 tbsp grated ginger
1 large red chilli minced
1 large onion finely diced
½ tbsp garam masala
1 tsp mild/medium/hot curry powder
1/2 tsp ground black pepper
Veg oil
Water
1 chicken stock cube crumbled
1 tin of chopped tomatoes
1 tbsp tomato puree
Approx. 2 tbsp Mango chutney
Method
In a large mixing bowl, mix the chicken, garlic, ginger, chilli and yoghurt together and allow it to marinade for at least 30 minutes - preferably overnight
Then in a pot add 2 tbsp of vegetable oil and sauté the diced onions until soft and translucent
Next, add in the curry powder, garam masala and pepper
Toast your spices for about five minutes until they’re aromatic. Keep an eye on them as they can easily burn
Now add the marinaded chicken to the onions and spices
Flip the chicken over after frying for about 5 minutes
Fry the chicken for another 5 minutes
Add in the tin of chopped tomatoes and 200ml of water
Put the lid on and simmer for 20 minutes
Add in the chutney, taste and season accordingly
Serve with yoghurt or cream dolloped on top with the coconut rice
Coconut Rice
Ingredients
400g basmati rice
1 tin of coconut milk
1 pinch of salt
2 tbsp of desiccated coconut
Method
Rinse the basmati rice with cold water three times to remove the starch
Add in a tin of coconut milk with enough water to cover the rice by around 2cm
Bring to the boil and then lower to a simmer
Place the lid on the rice
Check after 10-15 minutes and you should see bubble holes in the rice and that most of the liquid has evaporated
At this point turn off the heat fully and leave the lid on to steam for 10 minutes
The rice should be cooked but if there is a bite to it, add a large splash of water and simmer again for 5 minutes
Finally add in the desiccated coconut and mix through
