Friday, December 23, 2011

Easy Chicken Curry

Mochilero's Chicken Curry
A chicken curry that won't burn the gullet.
One of life's simple pleasures. Nothing satisfies more than a warm bowl of smooth chicken curry. Unfortunately a lot of people are scared away from eating curry by all the connotations of unbearable heat associated with it. Curry need not be hot and spicy, its cooked using the right combinations of spices it can be utterly rewarding.With a few basic spices you can create the most amazing family friendly combinations. 

I'd often make this quick and easy curry when I was living in various hostels since it only requires one pot and the few ingredients can go a long way.

Serves:              6
Preparation Time: 15 minutes
Cooking Time:      40 minutes
Ingredients:           1 onion - diced
                                1 cup of diced carrot
                                1 cup of diced potato
                                1 cup of frozen peas
                                1 small chicken breast - diced 
                                3 cups of stock
                                4 teeth of garlic
                                1 large tsp of crushed ginger
                                1 tsp cumin - ground
                                1 tsp fennel - ground
                                1 tsp turmeric powder
                                1 tbspn of sugar
                                1 tbspn of coconut cream powder
                                2 tbspns of plain flour

Fry the onion, sugar, garlic, ginger, cumin, fennel and turmeric and a large pot. Add diced chicken brown with the plain flour and coconut cream powder. Once well browned add carrots, peas and potato. Cover with stock. Let simmer for 40 minutes ensuring the stock reduces to form a rich gravy. Stir occasionally and add water as necessary.

Foolproof and no-mess.

Serve with rice and sour cream to taste. If you like things on the spicy side chili makes an excellent addition when frying the onions.


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