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 Rate Recipe |
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| This recipe is sure to warm up your taste buds this autumn! Whether you like hot food or not, this dish can be suited to your liking, without losing any flavour or tradition.
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3 tbsp Curry blend (lightly toasted until fragrant)
3 thinly slice white or red onion
3 cloves garlic, crushed
1/3 cup olive oil
1kg free range chicken pieces
500ml chicken stock
500ml tomato puree
3 tbsp sweet chutney
Salt & pepper to taste
2 cups chopped coriander leaves.
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1. Lightly toast curry spice blend until fragrant separately
2. Slowly caramelise onion, garlic and chilli if you like it hot with olive oil
3. To that stir through toasted curry spice blend, chicken pieces and
coat well
4. Add chicken stock and tomato puree
5. Slowly simmer for 1.5 hours with lid on
6. Reduce naturally with the lid off to the consistency
7. Season with something acidic & sweet salt & pepper
8. Always apply herbs like mint and coriander at the last second just
before serving.
Curry building rules
a. Thinly slice onions, slowly caramelise in olive oil
b. Always toast curry spices separately
c. Coat meat well through curry base while browning
d. Deglaze with stock, tomato puree, yoghurt or coconut milk
e. Season with sweet, sour, salt and pepper
f. Add fresh herbs at the last moment before serving
g. Always serve Basmati rice, steamed or boiled
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