Chicken Curry

This is one of my most favourite curries, its mild but super tasty! Perfect for the whole family. I was given this recipe (which I have slightly adapted) from one of the lovely families I use to nanny for and now I cook it for my family.

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CHICKEN CURRY

Course Main Course

Keyword Chicken, Curry, Dinner, Family Meal, Savoury

Servings 6

Author Jules Cavanagh

Ingredients

• 700 grams chicken breast or thigh
• 3/4 cup plain flour
• 1 tablespoon ground cumin
• 50 g butter
• 1 onion finely diced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon garlic
• 1 teaspoon grated ginger
• 1 tablespoon sugar
• 2 cups chicken stock
• ⅓ cup coconut cream
• ½ cup natural yoghurt
• 2 tablespoon lemon juice
• Basmati rice
• Vegetables

Instructions

1. Cut up the chicken breasts into bite sized pieces, add to the container with lid: flour and cumin and shake.

2. Pour olive oil into a large frypan and quickly sear chicken in batches on both sides (you don't need to cook the chicken through as you will be adding it back to the pan later on), remove and set aside (keep excess flour also)

3. Place butter into a pan and sauté onions, add garam masala, curry powder and cumin, cook for 1 minute until the spices become fragrant then add garlic, ginger and sugar and stir
4. Add two cups of chicken stock and cooked chicken pieces to simmer and thicken, if you need help with thickening add the excess flour you kept aside
5. Once thickened add yoghurt and coconut cream, stir in lemon juice and serve on basmati rice with your favourite vegetables.