Saturday, May 29, 2010

Chicken Curry

Serves 3 - 4

350g chicken meat cut into cubes
1 onion chopped
2 cloves of garlic crushed
1 apple diced
2 tbs. Curry powder
1 tbs. Tandoori curry paste
1 tbs. tomato puree
1 cup coconut milk
3 cups chicken stock
3 tbs. oil
2 tbs. corn flour plus
2 tbs. water
1/4 tsp. mixed spices
Salt & pepper
4 eggs hard boiled
4 medium size potatoes (boiled with the skin on) until they are a little tender

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Heat oil in a deep pan then add onions and fry till soft. Add garlic, curry powder and curry paste, stir till fragrant. Add the chicken pieces and fry for 5 minutes, then add the diced apple, tomato puree, spices, coconut milk, chicken stock, salt and pepper, stir well, bring to the boil, then lower the heat, cover and simmer for 45 minutes. Mix the corn flour with water and add to the curry sauce and keep cooking for 5 more minutes. If the sauce is still too runny, uncover the pan and simmer a little more. Peel the cooked potatoes and cut each into 4 pieces, peel the eggs and then add all to the curry. Serve with rice accompanied with peanuts, chopped onions, chopped tomatoes, chopped cucumber, and chopped bananas.