Chicken Currry

Chicken Currry

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, Chenin and Colombar. I hope you will enjoy the curry tremendously and will become a favourite on your weekly dinner menu. If you like this recipe, try out Bobotie with Yellow Rice.

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Serves: 4 Prep time: 30 Minutes Cook time: 30 Minutes Ready in: 60 Minutes

Nutrition: Calories 110 Carbs: 16g Protein: 6g Fat: 3g

2 small onions, finely chopped
850 g chicken breasts, cut into cubes
90 ml medium curry powder
15 ml tumeric
15 ml cinnamon
30 ml cumin
30 ml coriander
3 cups vegetable or chicken stock
250 g Roza or cherry tomatoes, chopped
155 ml chutney
½ cup toasted coconut
10-15 ml maizena/cornflour mixed with 30 ml water

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Fry the onion in some olive oil until light and glossy.
Add all the spices: cinnamon, coriander, cumin, turmeric and curry powder and mix it well with the onion. Ensure there is enough oil so it would not burn.Let cook for 2-3 minutes.
Add the chicken breast blocks and seal well.
Add the vegetable or chicken stock at this stage to make sure the mixture don't burn at the bottom.Reduce the heat a bit.
Add the chopped tomatoes and last the toasted coconut.
Thicken the curry with the maizena and water mix and stir continuously until you see the curry has thickened.
You can adjust the maizena mix if you still feel the mixture is too runny to your taste.
Season with salt and pepper to taste.
Serve with white rice .
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