WEEKEND CHICKEN CURRY

Don't you just love the weekend? And what better way to enjoy it than with some warm, comforting Curry, Chicken Curry to be precise. The original Indian Curry includes Turmeric and Coconut Milk. My Chicken Curry did not include those but it still had all that delicious heat that goes with Curries. Hot and spicy, yet delicious and smooth. Chicken Curry can be made in various ways, as long as you have the spices and Yogurt or Coconut Milk to make it thick and creamy. I love Chicken and I would have it any way it was prepared, fried, steamed, stewed, I love me my Chicken! I can have it with wholewheat Chapati, Rice or even Ugali.This Curry turned out better than I expected as it filled that need for spice yet was not overwhelmingly hot! Most Chicken Curries that I found used Chicken Thighs, I had Chicken Breasts which worked well too. A hearty healthy Chicken meal to indulge in this weekend. You can even have this Chicken Curry with this Pasta, delicious!

Ingredients

1 Onion
6 Garlic Cloves
1 Piece Ginger
4 Tablespoons Vegetable Oil
2 Teaspoons Cumin
2 Teaspoons Cinnamon
1 Teaspoon Caster Sugar
2 Teaspoons Garam Marsala
1 Cup Tomatoes
1 Bowl Chicken Breasts
1 Teaspoon Chicken Masala
3/4 Cup Coconut Milk (i used Milk)
1 Cup Plain Yogurt
1 Teaspoon Salt
1 Teaspoon Chili Flakes
2 Tablespoons Royco

Method

-Add chopped onions to a cooking pan and add the vegetable oil

-Let the onions cook until they start to become brown

-Add Garlic

-Add the crushed Ginger

-Add Icing Sugar

-Add the Salt

-Add Garam Masala

-Add Cinnamon

-Add Chicken Masala

-Add the Cumin

-Add the Chili Flakes

-All the Spices, Salt and Pepper in the cooking pan

-Mix all the spices and cook until they start to fragrance

-Add the chopped Tomatoes

-Cook until the Tomatoes start to become paste like

-Add in your chopped Chicken Breasts to the spice mixture

-Cook the Chicken Breasts in the Spice mixture for a few minutes so that it can be infused with the flavours

-Add the Milk and Yogurt and let the Chicken Breasts simmer for 20-25 minutes more

-Check to see whether your Chicken Breasts Curry is done

-The Chicken Curry should be thick, if too heavy you can add a little water. Since I did not use Turmeric I added Royco spice just to add an extra taste

-Serve the Chicken Curry with Basmati Rice, Chapati or Ugali

print recipe

WEEKEND CHICKEN CURRY

by Mulunga Alukwe August-5-2017

Ingredients

• 1 Onion
• 6 Garlic Cloves
• 1 Ginger
• 4 Tablespoons Vegetable Oil
• 2 Teaspoon Cumin
• 2 Teaspoon Cinnamon
• 1 Teaspoon Caster Sugar
• 2 Teaspoon Garam Marsala
• 1 Cup Tomatoes
• 12 Pieces Chicken Breast
• 2 Teaspoon Chicken Marsala
• 3/4 Cup Milk
• 1 Cup Plain Yogurt
• 1 Teaspoon Salt
• 2 Teaspoon Chili Flakes
• 2 Tablespoons Royco Spice

Instructions

-Add chopped onions to a cooking pan and add the vegetable oil. -Let the onions cook until they start to become brown-Add Garlic-Add the crushed Ginger-Add Caster Sugar-Add the Salt-Add Garam Marsala-Add Cinnamon-Add Chicken Marsala-Add the Cumin-Add the Chili Flakes-Mix all the spices and cook until they start to fragrance -Add the chopped Tomatoes. Cook until the Tomatoes start to become paste like-Add in your chopped Chicken Breasts to the spice mixture-Add the Milk and Yogurt and let the Chicken Breasts simmer for 20-25 minutes more-Serve the Chicken Curry with Basmati Rice, Chapati or Ugali

Details

Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Yield: 3 Servings