Simple Chicken Curry (Serves 4 people)
Prep time: 15 Minutes
Cooking time: 90 minutes
This really is the easiest of recipes, is healthy and delicious, and takes almost no effort. And the ingredients are straight from the supermarket. The only proviso is that it is best to cook this the day before, to allow the flavours to infuse the meat.
I have used thigh fillets in this recipe for convenience, but at home, I tend to cut up whole birds, as this allows me to make stock with the bones.
Pre-made curry powders typically have chilli in them, so I substitute in some extra cumin and coriander powder to boost the flavours without adding extra heat. Feel free to add more or less spice to suit your taste.
And given how well this keeps, I usually make a double quantity and pop some in the freezer.
1kg Chicken Thigh Fillets – Free range if possible
1 large onion – diced
1 sprig curry leaf (Optional)
2 heaped teaspoons Spencer’s curry powder
2 heaped teaspoon cumin powder
1.5 heaped teaspoon coriander Powder
2 cloves garlic – chopped
1 teaspoon of chopped ginger
1 rounded teaspoon of salt (or to taste)
4 teaspoons white vinegar (or to taste)
Generous glug of canola oil to fry
- Fry onion, ginger and curry leaf in canola oil until softened and translucent.
- Add all other ingredients except chicken and stir to combine
- Add chicken and stir to combine
- Gradually bring to a boil and turn down to a very gentle simmer with the lid on
- Cook for 60 – 90 minutes until tender
- Adjust salt and vinegar to taste
- Skim oil from surface if required
To serve, garnish with fresh coriander or spring onion (optional), accompanied by steamed rice.
- Cut larger pieces of chicken in half
- There is no need to add any liquid. This will come out of the chicken
- Curry leaf is really optional. The flavour is very subtle and unlikely to be noticed anyway
- For a more intense flavour, cook with the lid off for 30 minutes to allow some of the liquid to evaporate.
- I prefer the flavours of Naked chicken, but any good quality free range chicken will be fine