Chicken curry (1)
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.
- 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
- Put 1 tablespoon of ghee in a pot and fry onions 'till slightly brown
- Add ginger and garlic and fry for a few minutes. Don't burn the garlic
- Reduce heat and add all the spices and fry for a few minutes
- Add chicken portions and fry for a few minutes
- Add ½ cup of stock or water, cover and simmer for 20 to 25 minutes
- Add the creamed coconut and tomato puree and stir until the coconut has mixed well.
Add boiled cubed potatoes at the end