Chicken Curry

This one is perfect for a weeknight. It’s a simple but delicious chicken curry recipe that you can knock up really quick. Feel free to use different cuts of chicken or add your favourite vegetables, but don’t forget to wash the rice thoroughly and use salt!

INGREDIENTS:

  • 2Tbsp choice of oil
  • 1 Tbsp of cracked pepper
  • 2 Kg of Chicken thigh
  • 1 ½ Tbsp Salt
  • 250g Diced brown onion
  • 1 Tbsp of Turmeric
  • 1Tbsp Diced garlic
  • 3 Tbsp plain curry powder
  • 1Tbsp Diced ginger
  • 1 ½ Tbsp of chilli powder
  • 1 Stem of fresh curry leaves
  • 2 Tbsp of chilli flakes
  • 2 pieces of lemon grass
  • 50mm each 3 Tbsp brown vinegar
  • 60mm long of cinnamon stick
  • 300ml Water approximately

METHOD:

  1. Heat up a large pot with oil
  2. Throw in curry leaves, cinnamon stick, onions, garlic and ginger and cook until translucent
  3. Place chicken in pot followed up by all other condiments and vinegar and mix well
  4. Place water so a little below the tops of chicken, cover and bring to boil, lower heat and cook for half hour.