Very simple chicken curry

Chicken Curry

This was a student favourite – before the days of even thinking about authenticity or difficult-to-follow recipes, it was just ‘curry’. What you needed midweek to give you an excuse to make poppadoms.

I always used chicken on the bone – thighs, drumsticks or a mix as it’s more flavourful and doesn’t dry out like breast meat. It’s cheaper too.

This is simplicity itself to cook but it does need about an hour to simmer down.

Start off by browning the meat in a little oil. While that’s spitting away, make a paste out of an onion, two cloves of garlic and a lump of ginger. You can do this in a mini-chopper, by chopping and bashing it all together, or by using pre-minced jars (for garlic and ginger).

Remove the meat to a plate and fry off the paste in the pan. Once it’s cooked out for a couple of minutes, add the spice. Very simple – two teaspoons of garam massala and three of curry powder. Let the spices cook out for a few minutes before adding the meat back to the pan and coating with the spice and paste.

Add about half a pint of stock and a jar of passata or tin of tomatoes. Let this simmer for 45-60 minutes until the sauce is good and thick.

It’s still a midweek staple for me. Goes well with rice, poppadoms and very, very cold beer.

Chicken Curry

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Categories: Chicken and other birds, Leftovers, Pasta and rice, Speedy, Student

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