Everyday Chicken Curry
Tips
1. Thaw the chicken well before cooking – frozen chicken cooks unevenly.
2. This is a great curry to make ahead and it reheats really well. Make the curry, then quickly cool, cover and refrigerate for up to 2 days. Reheat in a pan over a medium heat (you may need to add a splash of water to loosen it up) until the chicken is piping hot throughout.
With this Everyday Chicken Curry, you can enjoy the classic curry flavours you know and love without the long list of ingredients. It’s quick and easy to make but doesn’t compromise on flavour in any way thanks to Rajah Medium Curry Powder.
Feeds
4Person
Preparation time
40Min.
intermediate
Ingredients
- 2 tbsp (30ml) cooking oil
- 1 kg chicken pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp (10ml) minced ginger
- 2 tbsp (30ml) Rajah medium curry powder (go hotter if you prefer)
- 1 tbsp (15ml) ground coriander
- 1 tbsp (15ml) ground cumin
- 1 tsp (5ml) paprika
- 1 tsp (5ml) ground cinnamon
- salt and pepper, to taste
- ½ - 1 cup (250ml) tomato puree
- 1 cup (250ml) chicken stock
- 400 ml coconut milk (optional)
- 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
Preparation method
Nutrition
- Without milk
- Gluten Free
- Nut Free
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