Chicken curry (1)

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This was one of the first currys that I learned to make a an Indian cookery evening class, many, many years ago.

It freezes well and is scalable by multiplying the ingredient quantities.

Ingredients

• 6 chicken portions (thighs, drumsticks or breast)
• ½ to 1 teaspoon chili powder (to taste)
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cumin seeds
• 2.5 cm (1 inch) cinnamon stick, ground
• 3 cloves. ground* 2 garlic cloves
• 2.5 cm (1 inch) fresh ginger (crushed or grated)
• 5cm (2") from a block of creamed coconut
• ½ tin tomatoes or 2 large tomatoes, chopped
• 1 teaspoon tomato puree
• corn oil or ghee
• ½ cup chicken stock or hot water

Method

1. Put 1 tablespoon of ghee in a pot and fry onions 'till slightly brown
2. Add ginger and garlic and fry for a few minutes. Don't burn the garlic
3. Reduce heat and add all the spices and fry for a few minutes
4. Add chicken portions and fry for a few minutes
5. Add ½ cup of stock or water, cover and simmer for 20 to 25 minutes
6. Add the creamed coconut and tomato puree and stir until the coconut has mixed well.

Serving suggestions

Serve with pulao rice or plain boiled rice.

Variations

Add boiled cubed potatoes at the end