Chicken Curry

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Recipe by katiew

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1. Heat the oil in a heavy based frying pan and fry the cardemon, garlic, ginger and onions for 5 min.
2. mix the chilli powder, curry powder and tomatoe puree with a little water to make a paste, stir the paste into the frying pan with the onions garlic and ginger and cook for a further 5 mins.
3. Add the turmeric and ground cumin to the frying pan followed by the chicken. continue to fry until the chicken is sealed and coated with the spices.
4. Transfer to a large pan and add the chopped tomatoes, peppers, chillies, chicken stock, corn flower and gram massala, Season well with salt and black pepper. Simmer on a low heat for approx 2 hours, until the sauce has thickened, add more corn flour if needed. Towards the end off cooking throw in the fresh chopped corriander. Leave to rest for 5 min before serving.

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• Jacqui

  15 February 2009

  Jacqui rated and commented on this recipe

  

  Made this for the family - went down well! Definitely will make it again. Thanks!

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• nana

  04 June 2009

  nana rated and commented on this recipe

  

  This the best chicken curry i have enjoyed and my guest realy loved it.

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Ingredients

• 3tbsp vegtable oil
• seeds from 6 cardemon pods, crushed
• 4 garlic cloves, crushed
• 5cm cube ginger, grated
• 1 large onion, finley chopped
• 1 red pepper, cut into strips
• 1 green pepper, cut into strips
• 4 green chillies, finley sliced
• 4 boneles skinless chicken breasts, cut into fairly big chunks
• 2 tbsp mild chilli powder
• 1 tbsp mild curry powder
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 2 tbsp gram massala
• 1 tbsp tomatoe puree
• 400g tin chopped tomatoes
• 200ml chicken Stock (cubes)
• 1tsp cornflour
• Bunch fresh corriander roughly chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 3tbsp vegtable oil
• seeds from 6 cardemon pods, crushed
• 4 garlic cloves, crushed
• 5cm cube ginger, grated
• 1 large onion, finley chopped
• 1 red pepper, cut into strips
• 1 green pepper, cut into strips
• 4 green chillies, finley sliced
• 4 boneles skinless chicken breasts, cut into fairly big chunks
• 2 tbsp mild chilli powder
• 1 tbsp mild curry powder
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 2 tbsp gram massala
• 1 tbsp tomatoe puree
• 400g tin chopped tomatoes
• 200ml chicken Stock (cubes)
• 1tsp cornflour
• Bunch fresh corriander roughly chopped

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