This is an absolutely delicious chicken curry I can't wait to share with you. With the winter around the corner, this suggestion of chicken curry will for sure upwards on the what-to-cook-for -dinner- list. What is also good about this chicken recipe is that the chicken can be substituted with any kind of beef cut or goulash as well as even a cheaper variation of a curry mince recipe.
In our house, curry is not just a meal we enjoy in winter, but all through the year. And my husband and I both enjoy tomatoes in curry. I guess we are both tomato fans!
On the side of this chicken curry dish you can serve the condiments such as chutney, tomato and onion concasse ( fine tomato little blocks), toasted coconut, banana and Bulgarian yogurt, (this you get for sure at Checkers Supermarkets- I have bought some over there) and for the hot persons out there: cut fresh chilies. Serve the chicken curry with basmati rice or white rice.
Curry is mainly an Indian thing, but this is our South-African version of chicken curry. I prefer to make this chicken curry with chicken breast fillets and my second choice are pieces of chicken like the drumsticks and thighs.
I used to serve this dish in a lovely deep pasta bowl on the bed of basmati rice, I added the curry on top, garnished it with fresh coriander leaves. I placed the condiments in a lovely 3- piece condiment holder to be well presented.
A very good wine pairing suggestion with chicken curry will be a Riesling, Semillon, Chen in and Colombar.
I hope you will enjoy the curry tremendously and will become a favourite on your weekly dinner menu...
Serves: 4-6 Prep time: 30 Minutes Cook time: 30 Minutes Ready in: 60 Minutes
Nutrition: Calories 110 Carbs: 16g Protein: 6g Fat: 3g