Recipe by Stardustannie
This is a winner with my family. I like to serve this with Onion Pilau #108305. I also like to throw in a handful of red lentils towards the end whilst it is simmering. Pumpkin and baby spinch chucked in towards the end is nice also.
Top Review by Leggy Peggy
A very nice curry. I followed the recipe -- even added the pumpkin and the lentils. It gave the kitchen a beautiful perfume. Might not add the sugar in future, but that is a personal preference. Made and enjoyed for Zaar World Tour.
- 1 kg chicken thigh fillet, cubed into bite size pieces (Can use bone in if you like)
- 1⁄3 cup plain flour
- 2 tablespoons vegetable oil
- 2 yellow onions, Sliced
- 2 garlic cloves, crushed
- 1⁄2 teaspoon chili powder
- 1 tablespoon cumin powder
- 2 tablespoons curry powder, adjust to your taste (I use Keens)
- 2 (440 g) cans crushed tomatoes
- 1⁄4 cup tomato paste
- 1 tablespoon brown sugar
- 4 cups chicken stock
Directions See How It's Made
- Remove skin from chicken pieces, discard skin.
- Toss chicken in flour, shake off excess.
- Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
- Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
- Return chicken to pan with the undrained tomatoes, paste, sugar and stock.
- Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.