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Topic: Easy chicken curry, prep time 20 mins  (Read 580 times)
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craftylittlemonkey
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« on: February 08, 2018 01:42:15 PM »



This one my fella makes but it's best simmered for a couple of hours at least and he gets in from work at 5 so I thought I'd make it in time for dinner tonight with left overs for the week. Measurements are all approximate, it's good no matter what you do Wink.

Ingredients:
Good quality oil (olive, coconut)
Cumin, whole seeds or powder
Curry powder
Garam Masala powder (optional)
Salt
Chicken, cut in chunks or larger pieces
Chopped: onion, carrot, potato, sweet potato, apple or pear
Chicken broth

In a large heavy bottomed pot heat a little oil over med-high heat, when hot add whole cumin seeds and stir to toast (you can certainly use cumin powder if you like, add it in with the curry powder).
When fragrant (a minute or two) add in a generous tablespoon or so of curry powder, garam masala (optional), and a bit of salt. Stir around for another couple of minutes.
Add the onions and saute to soften a bit (about 10 mins).


Toss in the chicken and turn as needed until about 75% cooked (still quite raw in the centres but starting to brown a bit on the outsides).


Add potato, carrot, onion, sweet potato, and fruit, stirring all to coat in curry.


Pour in the broth to just the top of everything and bring to a light boil.


Simmer uncovered for a couple to few hours, the longer the better. Hurry Hurry spoils the curry Wink. You can thicken the broth by tossing the chicken pieces in a little flour before browning. For a gluten-free version add your thickener of choice at the end (we use tapioca starch). If you are going to simmer for hours & don't want the veggies turned to mush you can add them in later on. I recommend at least an hour of cooking time for them.

I made 2 small alterations: minced garlic added when the chicken was nearly finished sauteeing, before adding in the veggies. And bay leaves to the broth, I love the addition of bay to nearly everything. I would also throw in some fresh thyme sprigs if I had some.

Serve over rice, with naan, or on it's own as a stew, sprinkle on some fresh cilantro leaves as garnish, yummy!
« Last Edit: February 10, 2018 04:10:09 AM by craftylittlemonkey » THIS ROCKS   Logged

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« Reply #1 on: February 18, 2018 09:55:10 AM »

Yum! Bet it smells great! Perfect for a cold night.
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