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What's for dinner?? Chicken Curry!

Posted on February 26, 2013 | 0 comments

This is probably one of my favorite meals. Once you have the hang of making a basic curry (and by this, I mean a curry that ordinary people would love; we're not trying to impress anyone in Bombay), it's a great meal that's easy and convenient to make. I often turn to this, when I don't feel like making anything too complicated. It's great on a cold night like tonight too. 

You can marinate the chicken ahead of time, by adding the chicken, a tbsp olive oil, 2 tbsp garlic and ginger paste (depending on how many pieces of chicken you're doing), salt, pepper and 1 tbsp curry powder to a large Ziploc bag. Marinate for a few hours or overnight, but remove from the fridge an hour or two before cooking to bring to room temperature. Alternatively if you did not have time to marinate it, just season the chicken with salt and pepper.

Here's the recipe:

Chicken legs/thighs (you can use cut up chicken breasts, just remember they cook much faster), seasoned with salt and pepper or marinated.

2 potatoes

one medium onion

3 cardamom seeds

1/2 tsp corinader seeds

1 handful coriander/cilantro, chopped

1 stick cinnamon

2 pieces star anise

olive oil for frying

1tbsp curry powder

1tbsp garlic and ginger paste

1 tsp garam masala

1 tsp tumeric

1/4 tsp cayenne pepper (you can add more if you like, or use real chillies)

2 tbsp tomato paste

1 tsp sugar

1 chicken stock cube

1/2 cup frozen peas

Chop onions and add to olive oil in  a deep pot. Add cinnamon, cardamon seeds, coriander seeds and star anise, and fry until onions are translucent. Add spices and fry for a few seconds, then add garlic and ginger paste. Fry for a minute, then add chicken and brown. Soak chicken stock cube in 1 and a half cups of boiling water. Use less water if you use less chicken. Once chicken is slightly browned, pour stock water over and cover, leaving to cook on a medium heat. Peel and cube potatoes into small cubes and fry in vegetable oil, making sure to brown them as well as cook them soft. Once chicken is almost fully cooked, add tomato paste and half of chopped cilantro. Once tomato paste is incorporated into the sauce, taste it and add salt to taste. Add a tsp of sugar to counter the acidity of the paste. As sauce is thickening, add peas and potatoes, allow to simmer until peas are soft. Sprinkle the rest of the cilantro over the chicken and serve.





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