Citrus chicken curry

Recipe from: 25 May 2011
chicken curry

Ingredients 16
Servings 1
Minutes 20 mins


Serving Change
  • 1
    free-range chicken - cut up into portions
  • 3
    vegetable oil
  • 1
    large onion - chopped
  • 1
    clove garlic - crushed
  • 1
    thumb size piece of fresh ginger - grated
  • 1
  • 1
    dry ginger
  • 1
  • 2 heaped
    curry powder
  • 1
    chicken stock
  • 1
    tin of cherry tomatoes
  • 100
    candied citrus peel
  • 1
  • salt and pepper to taste
  • sultanas optional
  • fresh coriander for serving


20 mins
Heat some oil in a cast iron pot and saute the onion, garlic and ginger.
Add all the dry spices and stir for a minute or so.
Add the chicken and brown the pieces slightly in the curry onion mix.
Add the stock, place the lid back on the pot and allow to slowly cook for about 40 min.
Add the citrus peel and tomatoes and just allow to heat through.
If needed, you can thicken the sauce slightly with the flour that you mix with a little water and then add to the curry mixture.
Allow to come to boil and thicken.
Serve with fresh coriander on a bed of fluffy rice.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking's blog, click here.


Read more on: boil  |  chicken

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