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HUNGRY HUSBAND’S EASY COOK CHICKEN CURRY

Yields6 ServingsCook Time45 mins

The most indispensable ingredient of all good home cooking: love for those you are cooking for...

 1 Roaster Chicken
 4 Medium Onions Chopped
 2 tsp Fine Sea Salt
 2 Casia Barks
 1 Black Cardamom Pods
 5 Green Cardamom Pods
 2 Dried Bay Leaves
 3 Cloves
 1 tbsp Minced Ginger
 1 tbsp Minced Garlic
 1 tsp Bolst Curry Powder (or a mild curry powder)
 0.50 tsp Chilli Powder (optional)
 1 tsp Coriander Powder
 1 tsp Cumin Powder
 3 tbsp Vegetable Oil
 1 tbsp Sweet Tomato Paste
 1 cup Boiling Water
 Coriander Leaves
 0.50 tsp Garam Masala
1

In your favourite medium sized saucepan, fill with water until its 1cm deep. Let this start to boil.

2

Add onions and salt and soften until translucent. Do not be tempted to use a masher, let the onions soften on their own. This will give the sauce its unique flavour and consistency. Cook this on a low to medium flame. This can take up to 20 minutes.

3

Next add the whole spices: black cardamom, green cardamons, bay leaves, cloves and casita bark along with the chicken and cook until the chicken turns white. Note: water content from the chicken will be released and this will help cook the chicken also.

4

Next, turn the heat up and add in the powdered spices: curry, chilli, cumin, coriander alongside oil and sweet tomato paste. Cook for two minutes and keep stirring. Then continue cooking the spices for a further 20 minutes with the lid on.

5

Add 1 cup of boiled water from the kettle and turn the flame up on high. Boil this for five minutes.

6

Turn the heat down, garnish with coriander and finish the curry dish on a low simmer for 10 minutes with the lid on.

7

Turn off the flame. The easy cook chicken curry is ready. Sprinkle the dish with garam masala for fragrance and serve with hot white basmati rice. Enjoy :-)

Nutrition Facts

Servings 0