Chicken curry

LornaBy Lorna  , , ,   

April 12, 2015


Not the easiest recipe but well worth the effort


3TBSP oil

3 large skinless chicken breasts diced

Salt and black pepper

2 onions finely diced

1TBSP fresh minced or grated ginger (lazy ginger will do)

2 garlic cloves crushed

1/2 red chilli deseeded and finely chopped

1/4tsp nutmeg

1/4tsp ground cinnamon

1/4tsp ground cloves

1TBSP medium curry powder

1TBSP turmeric

1tsp ground cumin

1TBSP plain flour

3/4 pint chicken stock

2TBSP mango chutney

100ml's plain yoghurt or double cream


1Heat 2TBSPs of oil in a pot. Season the chicken and brown quickly all over until sealed. Remove the chicken with a slotted spoon to a plate

2Add the remaining oil to the pot and fry your onions for a couple of minutes, then reduce the heat, cover, and fry for 10 minutes until softened

3Remove the lid, increase the heat and add the ginger, garlic and chilli and fry for 1 minute

4Sprinkle in the ground spices and fry for a further 2 minutes

5Sprinkle on the flour, stir through and then stir in the stock and bring to the boil until thickened

6Add the mango chutney and return the chicken to the pot

7Lower the heat, cover and simmer for 10 minutes until the chicken is cooked through

8Add the yoghurt/cream, heat through and serve