I made curry chicken

You might have guessed from my blog, I don’t cook much. I bake, sure, but cooking is usually down to babycakes. I was watching a video on YouTube though about curry chicken and I thought I would try to make it myself, using the tips they gave.

I don’t have a picture of my own efforts because it was on our plates and in our bellies too fast… If you’re interested though, I’m going to share the recipe. More for my sake than yours lol.

This one is not very spicy at all. BC has a stomach issue and so can’t have very spicy food. You can make yours as spicy as you like though, he won’t mind.

Curry Chicken

Ingredients

  • Around 2kg chicken drumsticks and thighs
  • 2 1/2 tbsp madras curry powder
  • 2 tbsp green seasoning*
  • half an onion, sliced
  • 1 crushed clove of garlic
  • bay leaf
  • 1 tomato
  • white part of a large spring onion/scallion, sliced
  • 1 tbsp ketchup
  • Half inch square of ginger
  • Salt and pepper to taste
  • Oil
  • Half onion, finely chopped
  • 1 clove of garlic, finely chopped
  • Cup of hot water
  • Stock cube, vegetable or chicken
  • 1 small potato, diced
  • 1 small carrot, sliced

*Because I didn’t want mine spicy and green seasoning is kind of spicy I used a handful of coriander, 1 green spring onion (scallion), a garlic clove, fresh rosemary (about a tbsp), tsp thyme, salt and tbsp oil. Which is pretty much green seasoning minus celery (ewww) and hot pepper.

Method

Rinse your chicken in vinegar and lemon. Lots of people don’t like to do this but I think it helps the flavour. Up to you! Remove skin and place in a metal or glass bowl if you have one. Curry stains…

Add 1 tbsp of curry powder, the green seasoning, onions, tomato, ketchup bay leaf and salt and pepper to your bowl. Massage well into your chicken. Pop the garlic on top and cover. Leave to marinate in the fridge for around 2 hours, or over night if possible.

Heat a little oil in a large casserole pot. Boil your kettle. Fry your onions lightly till softened slightly then add the garlic and curry powder frying for about 30 seconds before adding the chicken.

Add a stock cube to the chicken bowl and add a cup of hot water. Allow the chicken to brown slightly turning frequently then add the stock. I like to swish the stock round the bowl to get any seasonings from the bowl.

Add your potato and carrot and stir well. Leave to simmer on a low heat for about 1 hour and a half. Stir every 15 minutes.

Half an hour before cooking ends is the time to adjust your seasoning! Taste and adjust your salt/pepper if needed. Too spicy? Add a little coconut milk or regular milk. Too thick? Add a little more water.

I served this with rice and peas but I wasnt happy with that recipe so instead suggest if you don’t have a rice and peas recipe, to use basmati rice.

 

Categories: Daily Blog, Recipe
This post was written by , posted on October 20, 2012 Saturday at 10:18 am

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