Everyday Chicken Curry

Name: Everyday Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp (30ml) cooking oil; 1 kg chicken pieces; 1 large onion, finely chopped; 4 cloves garlic, minced; 2 tsp (10ml) minced ginger; 2 tbsp (30ml) Rajah medium curry powder (go hotter if you prefer); 1 tbsp (15ml) ground coriander; 1 tbsp (15ml) ground cumin; 1 tsp (5ml) paprika; 1 tsp (5ml) ground cinnamon; salt and pepper, to taste; ½ - 1 cup (250ml) tomato puree; 1 cup (250ml) chicken stock; 400 ml coconut milk (optional); 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)

4 People
40 min.
intermediate

With this Everyday Chicken Curry, you can enjoy the classic curry flavours you know and love without the long list of ingredients. It’s quick and easy to make but doesn’t compromise on flavour in any way thanks to Rajah Medium Curry Powder.

Tips

1. Thaw the chicken well before cooking – frozen chicken cooks unevenly.

2. This is a great curry to make ahead and it reheats really well. Make the curry, then quickly cool, cover and refrigerate for up to 2 days. Reheat in a pan over a medium heat (you may need to add a splash of water to loosen it up) until the chicken is piping hot throughout.

Ingredients

2 tbsp (30ml) cooking oil
1 kg chicken pieces
1 large onion, finely chopped
4 cloves garlic, minced
2 tsp (10ml) minced ginger
2 tbsp (30ml) Rajah medium curry powder (go hotter if you prefer)
1 tbsp (15ml) ground coriander
1 tbsp (15ml) ground cumin
1 tsp (5ml) paprika
1 tsp (5ml) ground cinnamon
salt and pepper, to taste
½ - 1 cup (250ml) tomato puree
1 cup (250ml) chicken stock
400 ml coconut milk (optional)
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)

Cooking Method

Heat oil in a large frying pan/pot over a medium-high heat.
Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
Add the tomato puree, stock, and coconut milk.
Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
Serve with basmati rice or your preferred starch.