Chicken Currry

Chicken Currry

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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

Ingredients:
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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Instructions:
1
Fry the onion in some olive oil until light and glossy.
2
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.
3
Add the chicken breast blocks and seal well.
4
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.
5
Add the chopped tomatoes and last the toasted coconut.
6
Thicken the curry with the maizena and water mix and stir continuously until you see the curry has thickened.
7
You can adjust the maizena mix if you still feel the mixture is too runny to your taste.
8
Season with salt and pepper to taste.
9
Serve with white rice .
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Rating:

4.80

4.80 from 15

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