Chicken curry

Chicken curry

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
2 onions, finely chopped
1 garlic clove, crushed
2 cm piece fresh ginger, peeled and grated
60g ghee
or 60ml oil
1 tablespoon curry powder
2 large tomatoes, peeled, seeded and diced
2 teaspoons paprika
2 cloves
8 cm stick cinnamon
500ml coconut milk
2 teaspoons salt
2 green peppers, seeded and shredded
1.5kg whole chicken
2 tablespoons cream
1 tablespoon fresh mint, chopped

Method

  1. Cook onions, garlic and ginger gently in hot ghee or oil until beginning to turn golden. Add curry powder and cook for 3–4 minutes. Add tomatoes, paprika, cloves, cinnamon, coconut milk, salt and green peppers.
  2. Simmer, covered, for about 15 minutes, then add chicken, cut into serving pieces, and simmer 30–40 minutes, until chicken is tender. Add cream and fresh, chopped mint. Heat curry through and serve with boiled rice and accompaniments.
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