Most people love a chicken curry. It is a staple favourite weekly meal in asian households and for good reason. It is delicious and it will satisfy the whole family. Chicken curry with roti or rice is the meal no one complains about and everyone needs a recipe like that. My in laws actually call this recipe, chicken soup which used to confuse me a lot. It isn’t thick like a normal curry, it is more like a broth/soup so it makes sense.
I’m returning home from my mums today. 🙁 With a few detours planned en route. Mainly work related but a couple of family things too! YAY! I have yet to pack though. It could take a while though. My husband and dad have a running joke about my overpacking. (Whatever!).
August is all about winding down right? Making the most of the time you have with the kids, enjoying summer days, having barbecues, leisurely strolls, lovely picnics, crazy funfairs, sandy beaches etc etc.
It’s actually raining where I am at the moment. I love the rain. I love how it sounds, feels and looks. I’m not keen on the smell but i can let that go! On days like this, returning home to a simple chicken curry is just so nice. It doesn’t take long to make either.
My daughter is in a particularly cranky mood today. The kids went trampolining with their uncle yesterday and had the time of their lives. They also came back shattered and slept like babies. However, they still woke up early. I have mentioned before that my kids have this thing where if it is light outside, they refuse to accept that they should sleep so once she woke up she wasn’t about to go to sleep. On the bright side, in a warm car in motion (on our journey back), she will fall asleep. My son on the other hand, is still as active and as excited as ever. He is currently falling backwards off the bed onto the mattress on the floor….repeatedly.
I think i’m going to need chicken curry to get through today.
- 2 large onions sliced finely I use half red and one and a half white onion
- 3 tbsp oil
- 4 cardamom pods
- 2 cloves
- 8 peppercorns
- 2 inch cinnamon stick
- 1 bay leaf
- 5 garlic cloves crushed
- 2.5 inch ginger root crushed
- 3 green chillies crushed
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp madras curry powder optional
- 200 g tomato tin or 2 large tomatoes pureed
- 1.5 tbsp tomato paste
- Salt to taste
- 1 chicken cut into 8 pieces washed and cleaned
- Handful fresh coriander leaves
In a large non stick pot over a medium/high heat, add the oil, cardamom, cloves, peppercorns, cinnamon stick and bay leaf. Cook until fragrant (about 2 minutes).
Now add the onions and cook for 10- 15 minutes or until golden brown.
Stir in the ginger, garlic and green chilli paste and saute for 1 minute.
Add the coriander, cumin, turmeric, red chilli powder and madras curry powder (if using) with a little water and cook for a further minute.
Pour in the tomatoes, tomato paste and salt and stir for a minute. Cover and cook on low for 10 - 15 minutes or until oil seperates from tomatoes.
Add the chicken pieces and lower the heat right down. Cover with a lid and allow to cook for 20-25 minutes.
Garnish with the coriander and serve with rice or roti.
You can add water after the chicken got in to make it more broth or soup like. The chicken releases its own water too so i would suggest adding 100ml or 1 cup of water only.
If you want to add potatoes, use 3 large potatoes chopped into quarters and fry them in some oil for 5-6 minutes and then add them in with the chicken before covering the pot to slow cook.