Old School Chicken Curry
rating (58 votes)
In honour of armed forces day we will cook a favourite of the armed forces, chicken curry.
4 tbsp vegetable oil
8 skin on boneless chicken thighs, cut in to 4
1 large onion, chopped
2 carrots, peeled and cut into 1cm cubes
2 sticks celery, cut into 1cm cubes
2 garlic cloves, crushed
3-4 tbsp mild Madras curry powder
2-3 tbsp plain flour
2 x 10g chicken stock cubes
1 tbsp tomato puree
2 tbsp unsweetened desiccated coconut
2-3 tbsp mango chutney
salt and freshly ground black pepper
boiled rice and poppadums', to serve
Heat the oil in a large pan, add the chicken and cook quickly until browned, then add the vegetables and garlic.
Add the curry powder and stir to coat, then add the flour, stock cube and tomato puree and mix well.
Gradually stir in about 900ml, then season and bring to the boil.
Reduce heat and
simmer gently for 15 minutes, stirring occasionally, or it will catch.
After this time add the coconut and mango chutney, to taste, and cook for a further 15 -20 minutes, or until chicken is cooked through and tender.
Season again if necessary and serve with boiled rice, chopped banana, more coconut, chopped tomatoes, chopped onions and poppadums.
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