Chicken Curry Recipe

Chicken Curry Recipe

Ingredients

To serve 3 to 4 and will take about 30 to 40 minutes

3 Free range chicken breasts

15ml Olive or rape seed oil

3 large red onions thinly sliced

2 Garlic cloves chopped

1 table spoon of Tomato puree.

1 cm Fresh root ginger chopped (optional)

1/2 Fresh chilli chopped to taste (optional keep the seeds if you want more heat)

1 Chicken Stock Cube

1 to 2 teaspoons of Seasoned Pioneers curry blend of your choice.

1 tin Coconut milk or tinned tomatoes or even a bit of both depending on what you want.

Hand full of fresh Coriander

Method

Buy good quality free range chicken breast or boned thigh from your butcher.
Dice it up and season with salt & pepper.
Heat a pan with a little of the oil in then seal the chicken and remove in to a clean container (making it white on the outside but not cooked all the way through). Seal don’t cook through!
Add a little more oil heat and then add the sliced onions. Sweat for 10 to 15 minutes (cook with outgiving colour).
Add chilli and fresh ginger half way through cooking the onions. It’s up to you how much. The seeds of a chilli are very hot so deseed the chilli before chopping if you’re not wanting a mega hot one!
Now add the Seasoned Pioneer curry blended seasoning. If you want a more tomato based curry you might want to add a little more tomato puree as well.
Add the chicken stock cube.
Add the coconut milk or the chopped tomatoes.
Bring to a boil then simmer for 5 minutes for tomato based and add a few minutes for coconut based curry (coconut sauce needs to reduce & slightly thicken and this may take a little longer).
If you so wish you could liquidise this sauce at this stage to give a smooth sauce. I prefer the “bits” in it and I prefer my onions sliced not chopped..
Add your chicken and chopped coriander and simmer for 2 minutes (don’t boil) or decant in to aBalti dish and place in the oven at 200’C for 10 to 15 minutes before serving.