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Creamy Chicken Curry
Serves 8
Easy
Total time:
One of the best curries I have tasted. AMAZING!
Skip to ingredients
- 4 large chicken breasts, chopped into chunks
- 1 large spanish onion, sliced
- 1 red chilli, deseeded and finely chopped (you can have this curry hot or mild, works well both ways. Just add more chilli)
- 2 heaped tsp garlic paste
- 2 heaped tsp ginger paste
- Juice 2 large lemons
- 2 bunches fresh, chopped corriander
- 2x 284ml cartons double cream
- 200g block creamed coconut, chopped
- 2tsp mild chilli powder
- 2tsp taumeric
- 200g baby new potatoes, halved and boiled in salted water
- oil
- seasoning
Method
step 1
Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!
