Chicken curry & raita

This chicken curry can be easily adapted, like it spicy? Add a chilli! Want to use up that broccoli you’ve had in the fridge all week? Throw it in too! Adding more veg will make it go further and be that little bit healthier too.

Serves 4 people


 

  • 1 chicken or 4 chicken portions (breasts, thighs)
  • 2cm piece of ginger
  • 3 medium onions
  • 10cm piece of cucumber
  • 6 tablespoon(s) yogurt
  • 2 tablespoon(s) oil
  • 1 pinch(es) paprika
  • 4 cloves of garlic
  • 1 red chilli (optional)
  • 1.5 teaspoon(s) turmeric
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) salt
  • 4 large tomatoes
  • 50 grams creamed coconut
  • 4 tablespoon(s) finely chopped coriander

 

  1. Joint the chicken and cut it into 8 pieces. Or if using breasts chop into medium sized chunks.
  2. Chop the onions finely and heat the oil in a large pan, fry the onions until soft.
  3. Grate or finely chop the garlic, ginger and chilli and add to the onions. Stir and fry for a couple of minutes.
  4. Add the spices and salt. Stir well then add the chicken pieces to the pan, turning them around so that they begin to colour.
  5. Pour over enough water to almost cover the chicken (don’t put too much – you can always add more later if you need to), put the lid on and cook gently for about 1 hour. The chicken meat should easily come off the bone. If using chicken breast chunks simmer for 30 minutes instead. 
  6. Make the raita while the curry is simmering, recipe below.
  7. Slice the tomatoes and add them to the chicken curry. Dissolve the creamed coconut in a little boiling water and stir it in. Cook gently for a further 10 minutes.
  8. Just before serving, stir in the coriander. Taste and adjust seasoning if necessary.

For the raita:

  1. Chop the cucumber very small or grate it.
  2. Put into a small bowl and mix in the yoghurt.
  3. Add a squeeze of lemon if you have it and a pinch of salt then sprinkle the paprika on top. Serve chilled.

Method

  1. Joint the chicken and cut it into 8 pieces. Or if using breasts chop into medium sized chunks.
  2. Chop the onions finely and heat the oil in a large pan, fry the onions until soft.
  3. Grate or finely chop the garlic, ginger and chilli and add to the onions. Stir and fry for a couple of minutes.
  4. Add the spices and salt. Stir well then add the chicken pieces to the pan, turning them around so that they begin to colour.
  5. Pour over enough water to almost cover the chicken (don’t put too much – you can always add more later if you need to), put the lid on and cook gently for about 1 hour. The chicken meat should easily come off the bone. If using chicken breast chunks simmer for 30 minutes instead. 
  6. Make the raita while the curry is simmering, recipe below.
  7. Slice the tomatoes and add them to the chicken curry. Dissolve the creamed coconut in a little boiling water and stir it in. Cook gently for a further 10 minutes.
  8. Just before serving, stir in the coriander. Taste and adjust seasoning if necessary.

For the raita:

  1. Chop the cucumber very small or grate it.
  2. Put into a small bowl and mix in the yoghurt.
  3. Add a squeeze of lemon if you have it and a pinch of salt then sprinkle the paprika on top. Serve chilled.

Ingredients

 

  • 1 chicken or 4 chicken portions (breasts, thighs)
  • 2cm piece of ginger
  • 3 medium onions
  • 10cm piece of cucumber
  • 6 tablespoon(s) yogurt
  • 2 tablespoon(s) oil
  • 1 pinch(es) paprika
  • 4 cloves of garlic
  • 1 red chilli (optional)
  • 1.5 teaspoon(s) turmeric
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) salt
  • 4 large tomatoes
  • 50 grams creamed coconut
  • 4 tablespoon(s) finely chopped coriander

 


N.B. Food safety tip: Raw chicken can give you food poisoning. After handling raw chicken or turkey, always wash your hands, knives, chopping boards etc. in hot soapy water, before touching any other ingredients.

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