Chicken Curry
A tasty savoury chicken dish
Ingredients
- 2 kg boneless chicken thighs, chopped into bite sized pieces
- 3 carrots, chopped small
- 4 medium potatoes, chopped small
- 1 brown onion, chopped small
- 5 cloves garlic , crushed
- 1 tbsp fresh ginger, minced
- 1 can tin tomato
- 2 tbsp plain yoghurt
- 2 cups chicken stock
Powder Mix
- 2 tbsp ground coriander
- 1 tsp dry mustard
- 2 tbsp salt
- 1 tbsp pepper
- 1 tbsp ground cumin
- 1 tbsp tumeric
- 1 tbsp smoked paprika
- 1 tsp cardamom
- 1 tsp cayenne
- ½ tsp allspice
Instructions
Chicken Curry
- In a large pan, add 2 tablespoons of olive oil on medium high heat.
- Add the chicken and cook till chicken is browned, about 4-5 minutes. Cook the chicken in batches.
- Add the ginger, garlic, tomato paste, tin tomato and yoghurt to the pan and half the powder mix.
- Mix all together and than add the carrot and potato, than the stock.
- Simmer for 30 minutes or until the chicken is cooked and the sauce has thickened slightly.
- Serve the curry on a plate with naan bread and rice.
