Chicken Curry (version 3) Recipe

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Chicken Curry (version 3) Recipe - Serves 4-6

Taste Rating = 8.5 Heat Rating = Medium

Ingredients

3 tablespoons (45ml) cooking oil
2 medium onions, peeled and finely sliced
2.5cm (1 inch) fresh ginger root, peeled and grated
1 fresh green chilli, finely chopped
2 cloves of garlic, peeled and crushed
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) chilli powder
2 teaspoons (10ml) garam masala
800g (1 lb 12 oz) boneless and skinless chicken thighs, cut into 1cm (1/2 inch) pieces
200ml (7 oz) coconut milk (this is half a standard can)
2 medium tomatoes, finely chopped
1/2 teaspoon (2.5ml) salt
3 tablespoons (45ml) fresh coriander (cilantro) leaves, finely chopped

Method

Heat the oil in a large frying pan or heavy-bottomed saucepan over a medium heat
Add the onions and saute until they are soft and golden (10-12) minutes, turning often
Add the ginger, fresh chilli, garlic, turmeric, chilli powder and garam masala, mix well and stir-fry for 1 minute
Add the chicken, mix well and saute for 5 minutes until the chicken is sealed, turning often
Reduce the heat to low, add the coconut milk, mix well, bring to a simmer and simmer for 10 minutes, stirring every minute or so
Add the tomatoes and salt, mix well, bring back to a simmer and simmer for 5 minutes, stirring every minute or so
Make sure that the chicken is cooked (cook for longer if it is not cooked) and then add the fresh coriander (cilantro) and mix well
Serve hot

Check out a review of this recipe

Recipe submitted by C Hirst on 9 April 2012

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