Curry Chicken - the best you will ever taste!!

Prep Time: 1 hour incl broth.

Cooking Time: 45 minutes

Servings: 6

Delicious Curry Chicken

Hi to all my fellow home chefs here on the east coast of Africa, and around the world. curry chicken is on the menu today, believe me once you have tried this recipe you will most definitely file it under FAVOURITE curry dishes. 

Not only does it stand out as a simple curry chicken recipe, but manages to be really tasty and is  also easy on the purse strings.

Ingredients for Curry Chicken


  • One whole chicken cut into 9 pieces, legs, thighs, wings, breast bone, breasts (cut into bite sizes).   TIP  Set aside the carcass and skin for later for your broth).
  • one large onion (lotsa medicinal properties) chopped.
  • 3 tbsp  sunflower cooking oil ( you can use olive oil).
  • 2 cloves fresh garlic crushed.
  • 1 tsp fresh ginger.
  • 2 cinnamon sticks.
  • 3 med size potato's quartered(Banting dieters use sweet potatoes)
  • 2 bay leaves
  • 2 star aniseed
  • 1 sprig fresh thyme  or ½ tsp dried thyme.
  • 2 Tbsp. fresh Dhania
  • 5 ml whole fennel seeds.
  • 1tspGarum Masala (optional
  • ½ tsp. turmeric
  • 2 Tbsp. mixed Masala med( curry powder)  (you can use hot depending on your threshold).
  • 2 Tbsp vinegar.
  • 2 Tbsp Worcestershire sauce.
  • 1 heaped Tbsp fruit chutney {Banting leave this out ,taste just as great)
  • Coriander (dhania) leaves for garnishing.
  • ½ can 220ml diced  tomatoes  or 3 med size fresh tomatoes chopped./grated
  • ground salt to taste.
  • ground fresh pepper corns to taste.


Method and Ingredients for Homemade Chicken Broth

  • place 400mm water in a pot salt and ground pepper to taste.
  •  chicken carcass and skin.
  •  one onion chopped.
  • 1 carrot chopped.
  •  I celery stick chopped. 
  •  5 sprigs of fresh thyme.
  • add all the above to a pot and to cook for 45minutes
  • remove from hob and using a sieve, strain out all the solids leaving a lovely liquid broth.
  • set a side for later.
  •  If you are in a hurry and have no time to make the broth you can use any chicken stock cubes i.e. Knorr,OXO



All the prep work is done and dusted, time out to have a small break and enjoy whatever quenches your thirst!

Method

Right it's time...... Lets' start "A..cooking"!

  • Start with a hot pan of olive oil - add onion and sauté for a few minutes.
  • Add garlic, ginger, curry powder, thyme, fennel seed  cinnamon stick.
  • Stir for a few minutes until it becomes a paste.
  • Add vinegar, worcestershire sauce, chutney, salt and pepper to taste.
  • Next add chicken pieces to your pan and stir while coating the chicken with the paste.
  •  Add  tomatoes, curry leafs, bay leafs and 250ml of your home made chicken stock, if it is too thick add more broth .continue to cook and stir for about 2 minutes
  • Add potatoes,(Banting dieters use weet potatoes)
  • Bring to the boil.
  • Turn heat down and continue to cook on med to low heat for about 45 minutes or until potatoes are cooked, stirr occasionally.
  • When cooked remove from heat,  garnish with fresh coriander (dhania) and allow to stand for app 30minutes allowing the potato's to absorb all the great juices.

    Tip when cooled down cover and place in your fridge and serve it the next day for dinner, by then you get the full benefit of taste as the curry has had time to marinate into the cooked ingredients.


Sambals

Sambals are a "hot relish made with vegetables, fruit or spices" and are an important accompaniment to any curry dish. 

TOMATO AND ONION Relish

In a medium size mixing bowl combine and mix the following:

  • 2 tomatoes and 1 x  med size onion finely chopped.
  • 1 small stem of celery chopped.
  • 2 green or red  chilies (seeded ,remove vein and chop
  • 1Tsp olive oil and  2Tsp brown vinegar.
  • ground sea salt and ground  black pepper corns to taste.
  • Sprinkle with finely chopped coriander (dhania) leaves.

CARROTS

  • 4 carrots finely grated.
  • 3tsp.fresh coriander (dhania) leaves, finely chopped.
  • 1 seeded red chilli, chopped.
  • 2 tsp lemon juice.
  • salt and pepper to taste.

French Mauritian Tomato and onion chutney

  • 2 med to large tomatoes  boiled until soft then mashed (skin removed)
  • 1small red or yellow onion thinly slices and mixed with the mashed tomato
  • Optional:1red or green mild chilli finely chopped pips and vein remove
  • salt and pepper to taste.



Plating

I really enjoy this part as there are so many ways of plating this great curry

  • serve with traditional white or brown rice.
  • basmati rice .
  • roti.
  • cauliflower rice for my Banting friends.
  • noodles.
  • fresh bread or rolls.
  • mielie pap. (loved by most people in Africa)
  • and guess what?   You can also have it as Bunny chow 
  • And of cause do not forget a side plate of the above salads.                                                              




We really hope that you will get great enjoyment out of cooking this recipe as well as eating it, and sharing the experience where ever you go.

Don't forget to come back to Home Cooking Haven to see what's cooking and until we meet again.......... Happy Cooking 

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