If you are starting out cooking curries or if you are running low on spices, then this is the curry for you as it only requires chilli powder – I tend to opt for the Kashmiri chilli powder for it’s deep red colour and its subtle heat. It also includes onions, ginger, garlic, tomatoes and chillies, which are pretty much fridge staples for me and I’m guessing you too! So it is ridiculously straightforward to make with minimum fuss.
I like to use boneless and skinless chicken thighs for this curry, but breast meat is fine too – it’s really up to you. Like with most curries it can be cooked well in advance and then slowly reheated adding a little water if necessary. You can reduce the amount of fresh chillies if you want it less hot, but I find adding two fresh green chillies is fine for my 9 year old – I would cook a separate curry however for my 5 year old.
Simple Chicken Curry
9 garlic cloves, roughly chopped
2 red onions, roughly chopped
2 inch piece of ginger, skin removed and roughly chopped
2 fresh chillies, roughly chopped
4 medium sized tomatoes roughly chopped
1 tsp of Kashmiri chilli powder
2 tsp groundnut oil
800g boneless and skinless chicken thigh, chopped into bite sized pieces
1 tsp salt
coriander to garnish (optional)
1. Using a blender add the garlic, onions, chillies, tomatoes, ginger and chilli powder. Depending on how juicy your tomatoes are you may need to add a little water to make the paste smooth.
2. Heat the groundnut oil in a pan and add the chicken. Move it around the pan for a couple of minutes so that it whitens. Remove from the pan with a slotted spoon and place to one side.
3. Using the same pan add the paste and gently fry for 45 minutes so that it thickens and allows the flavours to come through.
4. Return the chicken to the pan and add the salt. Simmer gently for a further 7 minutes, coating the chicken in the spiced tomato sauce.
5. Serve with a coriander garnish with either rice or flat bread.
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