Chicken Curry
photo by Bonnie G #2
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 large chicken fillets
- 1 large onion
- 1 red chili pepper
- 1 green chili pepper
- 1 inch fresh ginger
- 2 garlic cloves
- 396.89 g can chopped tomatoes
- 396.89 g can coconut milk
- 2.46 ml chili powder
- 4.92 ml turmeric
- 2.46 ml curry powder
- 2.46 ml ground coriander
- 44.37 ml vegetable oil
- 0.25 ml salt
directions
- Finely chop the garlic, chilli's and ginger and fry for approx 1 minute in 2 tablespoons of the vegetable oil in a large wok / casserole dish.
- Finely chop the onion and add to the above, frying for 10 minutes until the onions are transparent. Be sure not to let them brown. Halfway through cooking, add the chilli powder, turmeric and curry powder.
- Add the tomatoes and simmer for 5 minutes.
- Add the coconut milk and simmer for approx 20 minutes Carefully season, if required.
- Slice/chop the chicken and fry in the remaining oil in a separate pan along with the ground coriander. When the meat is sealed, add it to the above sauce and let it cook for a further 30 minutes on a low heat.
- If the sauce needs to be thickened, simply add cream or mix a teaspoon of cornflour with a drop of milk and add to the sauce.
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Reviews
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I just made this for Fathers day. We just moved to an area that is drastically lacking Indian restaurants. My family loved this. My wife and I added some fresh chopped chillies to spice it up a little more as we like it hot. I followed the directions to a T. Next time I will add more Vegetables. Great easy recipe.
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I was very excited about this recipe. I love incorporating fresh ingredients when cooking. I didn't have all the ingredients listed in the original recipe but it was still okay. I substituted the chilis with cayenne and added diced green, red and yellow peppers. I didn't have coriander so I added dried parsely to the chicken before adding to the sauce. After I let simmer for 30 min. I tasted and it definitely needed sail. I added chicken bouillon. Now that made for some tasty curry. Yummy!
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Tweaks
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I was very excited about this recipe. I love incorporating fresh ingredients when cooking. I didn't have all the ingredients listed in the original recipe but it was still okay. I substituted the chilis with cayenne and added diced green, red and yellow peppers. I didn't have coriander so I added dried parsely to the chicken before adding to the sauce. After I let simmer for 30 min. I tasted and it definitely needed sail. I added chicken bouillon. Now that made for some tasty curry. Yummy!
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I'm so glad we tried this recipe. We loved it. I used jalapeno instead of green chili, light coconut milk and Rotel tomatoes. These were the only changes and only because its what I had on hand. I can't imagine it turning out any better, but I'll follow the recipe to the letter next time just out of curiosity. We will be making this again. Thanks so much for posting!
RECIPE SUBMITTED BY
I love cooking. I'm not a great "chef" but nothing relaxes me more than spending hours (that i have to spare) in the kitchen inventing new dishes or trying out new recipes.
Unfortunately, i'm a very picky eater myself so I tend to only cook things that I personally like, which is tough on my friends and family, but it means I put a lot of effort into making my meals extra-tasty!