Chicken curry

LornaAuthorLorna
00DifficultyIntermediate

 

Not the easiest recipe but well worth the effort

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Yields1 Serving

 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

1

Heat 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

2
3
4

Add 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

5
6
7

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

8
9
10

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

11
12
13

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

14
15
16

Add the mango chutney and return the chicken to the pot

17
18
19

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

20
21

Add the yoghurt/cream, heat through and serve

Ingredients

 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

Directions

1

Heat 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

2
3
4

Add 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

5
6
7

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

8
9
10

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

11
12
13

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

14
15
16

Add the mango chutney and return the chicken to the pot

17
18
19

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

20
21

Add the yoghurt/cream, heat through and serve

Chicken curry