Simple Chicken Curry

Who doesn't like chicken curry? But for some reason it has got a bad reputation for being unhealthy, not the way I cook it though, which means you can incorporate this into a regular meal to indulge in.

First fry the onions until a golden brown

Whilst the onions are browning, blend the tomatoes add a splash of the tomatoes and stir

Add in the ginger paste, garlic paste, salt, red chilli, ground coriander, curry powder, ground cumin and ground turmeric. Give them a good stir until fragrant – over a medium heat.

Add in the ginger paste, garlic paste, salt, red chilli, ground coriander, curry powder, ground cumin and ground turmeric. Give them a good stir until fragrant – over a medium heat.

Add in the chicken pieces

Stir-fry the chicken again until it is sealed and no longer pink. Then, add in the last bit of the tomatoes. Stir in until combined and bubbling.

Cover and simmer on low for 30 minutes

Stir in the fresh coriander once done.

Ingredients:

• Vegetable oil for frying onions

• 3 onions, finely chopped

• 2 tomatoes blended

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon salt

• 1 teaspoon crushed red chilli flakes

• 2 teaspoons ground coriander

• 1 teaspoon curry powder

• 1 and ½ teaspoon ground cumin

• ½ teaspoon Ground Turmeric

1 tablespoon Tomato Puree

1 skinless and on the bone Whole Chicken, cut into piece

• Small bunch Fresh Coriander, chopped

Method:

1. First, brown the onions. Heat the oil in a large pan . Once the oil is hot, over a medium heat, add the diced onions. The smaller you cut them, the quicker they will cook. Stir-fry the onions until they are golden brown – this should take about 10 minutes.

2. Next, blend the tomatoes. Whilst the onions are browning, blend the tomatoes with a little water until smooth. These blended tomatoes will be added to the curry in stages. Once the onions are ready, add a splash of the tomatoes and stir. Once bubbling and well combined, it’s time for the spices.

3. Time for the spices! Add in the ginger paste, garlic paste, salt, red chilli, ground coriander, curry powder, ground cumin and ground turmeric. Give them a good stir until fragrant – over a medium heat. Add another splash of tomatoes and stir in. Then, add in the tomato puree along with more vegetable oil, if things are starting to stick.

4. Chicken time! With the heat on medium, add in the chicken pieces. Stir-fry the chicken again until it is sealed and no longer pink. Then, add in the last bit of the tomatoes. Stir in until combined and bubbling. Pour in a splash of water and stir in. Stir-fry until the water has dried out, the gravy has thickened.

5. Simmer time! Add as much water as you like at this point – the more water you add, the saucier the curry. Stir in and bring to the boil. Cover and simmer on low for 30 minutes– giving it a stir halfway.

6. Finishing off! Uncover the curry and give it a stir. Check to see if the chicken is fully cooked. If not, let it simmer for a little longer. Then, let the curry bubble and add another splash of water, if needed. Stir in the fresh coriander. Cover on a low heat for a final 5 minutes.Serve! This curry is delicious with anything – boiled rice, roti, naan or flatbread

Enjoy xoxo