Consuming Passions - Worldwide Events Managers

In-hurry-chicken-curry

Serves: 4

Notes

A tantalising mild curry that’s perfectly safe for children – and cooked in no time flat. For convenience the spices could be replaced with a commercial curry sauce.

Ingredients

• 8 Chicken pieces (drumstick and thigh) skinned but with bone still in
• 3 medium onions, finely chopped
• 1 medium onion, finely sliced
• 2 Tbsp oil
• 4-5 clove garlic, peeled and crushed
• 1 Tbsp ground coriander
• 1 Tbsp ground cummin
• 1 tsp ground chilli
• 1 tsp ground fennel
• 2 tsp turmeric
• 2 Tbsp chicken stock (or vegetable)
• 1 Tbsp fresh basil, finely chopped
• 4 Tbsp natural yoghurt
• 100g almonds, blanched slivered

Method

Heat oil in large pan and brown the sliced onion. When done, drain and set aside. In remaining oil, cook other onion and garlic until onions are soft. Add spices, stir well in, and let cook for a couple of minutes. Add basil and mix well. Toss in chicken pieces and coat well with spices and basil. Stir in chicken stock and 2 Tbsp yoghurt. Cover and cook very slowly in low oven or on stove for 45 minutes. Toast almonds for a few seconds in dry pan to brown them. Before serving, stir in half almonds and remaining yoghurt. Top with remaining almonds and the browned sliced onion. Serve with clove-scented rice.