This Chicken Curry is delicious and a great recipe for the colder months.
We aren’t big on curry, but we do love squeezing in ‘not so usual’ recipes like this Chicken Curry just for a bit of change. Lots of flavour and texture in just a spoonful and super easy to make!
Method
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Put a dash of oil in a fry pan, and brown the onions, capsicum and garlic.
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Add the chicken and brown.
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Add the stock cube during the browning process.
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Add the coriander, cumin, and curry powder.
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Pour the tin of tomatoes over the top, followed by half a tin of water.
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Stir everything all together, then let it simmer on low until it has reduced and seems quite thick (this takes about 15 mins).
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Add coconut milk/cream and turn the temperature right down.
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Simmer for another 15 mins or so, until it has reached the consistency you like, add salt to taste.
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Serve with rice and garlic bread.
Recipe Hints and Tips:
- Chicken Curry is suitable to freeze for up to three months.
- This is also very nice the next day, and can be frozen.
- Coconut cream can be used for a thicker result, but if you use coconut milk it can still be simmered down to a thick sauce.
- Veggies could definitely be added during the tomato stage, or served on the side.
