• Curry is the ideal meal for cooking in advance and freezing. 

    Fragrant chicken curry

    Serves: 4 – 6
    Cooking Time: 3 hours 15 mins

    Ingredients

    • 3 garlic cloves, finely chopped
    • 4 cardamom seeds
    • 10ml fresh ginger
    • 10ml coriander seeds
    • 10ml aniseed
    • 30ml medium curry powder
    • 20ml garam masala
    • 20ml ground cumin
    • 10ml ground smoked paprika
    • 1 red chilli, seeded
    • 10 cloves
    • 50ml olive oil
    • 20ml butter
    • 1 red onion, finely chopped
    • 1kg chicken pieces
    • 3 x 410g tins whole peeled tomatoes, liquidised
    • salt and freshly ground black pepper, to taste
    • 250g baby potatoes
    • 125g fine beans
    • 1 x 410g tin butter beans, drained
    • 4 bay leaves
    • 40ml fresh coriander, coarsely chopped
    • basmati rice, to serve

    Instructions

    1

    Place the garlic and spices in a pestle and mortar, and pound until well combined and fragrant.

    2

    In a deep pot heat the olive oil and butter, and sauté the onion for 5 minutes.

    3

    Add the spice mixture and cook until the oils and flavours have been released, about 10 minutes, stirring constantly.

    4

    Add the chicken and sauté until well browned and coated with the spices.

    5

    Add the tomatoes, season then add the potatoes, fine beans and bay leaves.

    6

    Simmer for about 3 hours. Add the butter beans 30 minutes before the end of cooking time.

    7

    Serve sprinkled with coriander and basmati rice.

    More curry recipes you might enjoy:

    Thai green curry

    Thai red beef curry and sticky rice

    Aromatic Durban lamb and lentil curry

    Madras-style lamb curry

    Mutton curry

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