A good chicken curry

4 servings Prep: 20 mins, Cooking: 1 hr 30 mins
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You can never have too many recipes for a good chicken curry.

By Food24 April 02 2012
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Ingredients (13)

100 ml sunflower oil
2 ml onion — finely chopped
3 bay leaves
2 tsp garlic — cloves, finely chopped
2 red chilli — finely chopped
1 kg whole chicken
4 tsp coriander — ground
1 tsp chillies — powder
1 tsp turmeric — ground
1 tsp cumin — ground
500 ml tomatoes — tinned
3 tsp garam masala
500-750 ml water
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In a deep based pot heat the oil until hot. Add chopped onions and fry until golden.

Add bay leaves, garlic and chilli. When garlic turns brown turn down the heat and add the chicken skin side down.

Coat the chicken with the cooked onions and add all the spices to the pot.

Mix the spices through to release their flavours in the heat. Cook for 3 minutes. Add the tinned tomatoes and mix well.

Place the lid on the pot and let the chicken cook for 5 minutes before adding half the water to cover the chicken. Mix well, replace the lid and cook for 60 minutes, stirring every 10 minutes.

The sauce will thicken as you cook the chicken. Add more water if the sauce gets too thick or the chicken sticks to the base of the pot.

When the chicken starts to fall off the bone your curry is done. Serve this curry with Basmati Rice, Chapatti or Roti. Another great accompaniment is fresh coriander chutney.

For something interesting, add chopped mixed vegetables 15 minutes, or yellow lentils 25 minutes before cooking is done.

Reprinted with permission of Damian Ettish.

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