Curried Chicken

This recipe came from the side of a tin of Curry Powder.  Fortunately not one from the local supermarket, but the real thing from India.  Curry powder varies in composition and quality between brands.  A typical curry powder will contain some blend of ground coriander, chilies, cumin, fenugreek, ginger, mustard tumeric.  The tins marked "hot" tend to get their heat from chilies, whilst those marked "mild" have small amounts of ginger.  A good curry powder will not simply be hot, it will have a pleasant aromatic content as well.
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 Time:  20 minutes preparation plus 40-60 minutes cooking.

Ingredients (serves 4)

4 Chicken breasts (legs and thighs also work)
1 to 5 tablespoons of curry powder, according to taste
1 Large onion - sliced
4 Tomatoes - roughly chopped
3 Tablespoons of oil for frying.

Equipment

4 Pint/2 liter saucepan or deep 12 inch frying pan with lid.

Method

Chop and fry the onions in a heavy bottomed sauce pan for 5 minutes.  Add the curry powder, if you are using more than a couple of tablespoons, you may need to add some more oil.  Reduce the heat and work the oil, onions and powder together for a couple of minutes.  Slice the chicken and add this to the pan and fry for a few minutes until there it is lightly browned.  Finally, add the chopped tomato and a cup of water, bring to the boil, cover and simmer for 40-60 minutes until the chicken is cooked, stirring occasionally to prevent sticking, add more water if necessary.

Comment

Serve with plain boiled rice.  A wide range of variations is possible such as adding coconut milk.

Page Updated: 22nd December 2000