Hardy's chicken curry

    Hardy's chicken curry

    140saves
    1hr10min


    26 people made this

    About this recipe: This chicken curry is based on a traditional Indian curry recipe. People have told me it is the best chicken curry they've ever had.

    Ingredients
    Serves: 4 

    • 3 tablespoons vegetable oil
    • 4 star anise pods
    • 5cm cinnamon stick
    • 8 dried curry leaves
    • 4 cloves
    • 2 large onions, diced
    • 5 cloves garlic, grated
    • 5cm piece fresh root ginger, grated
    • 3 tablespoons mild or medium curry paste
    • 2 teaspoons turmeric
    • 8 green cardomom pods
    • 1 teaspoon garam masala
    • 500g boneless chicken breast, cut into chunks
    • 400g tin of chopped tomatoes
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 large bunches of fresh coriander, chopped

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat the oil in a large heavy bottomed pan.
    2. Add the star anise, cinnamon, curry leaves and cloves, and fry until the cloves start to swell and curry leaves start to burn.
    3. Add the onions with garlic and ginger and drop the heat to low, and cook for around 20 minutes or until the onions are golden brown.
    4. Add the curry paste and fry until you see the oil seperate.
    5. Add the turmeric, cardamom and garam masala and the chicken pieces, turn up the heat a little and cook turning all the time making sure the chicken is white all over.
    6. Take off heat. Add the chopped tomatoes, the salt and sugar; mix in well and return to the heat.
    7. Cover pan and heat gently for around 30 minutes stirring occasionally making sure the curry doesn't stick to the pan.
    8. Take off the heat and add half of the coriander and fold into the curry.
    9. Leave to cool for two minutes and serve garnishing with more fresh coriander.

    Tip

    If the curry is a little too dry add a small amount of water to get the right consistency.

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    Reviews (6)

    by
    6

    you dont say when to take the whole spices out so i removed cinnamon stick prior to the chicken going inand left the rest till the end. also i added 1tbl chilli powder and 1 tbl lemon juice, gave it a nice kick, i like hot curries, good recipe - 17 Jan 2011

    by
    2

    well i have never been happy with the curries iav have made in the past..but after following your recipe i have really enjoyed it ..so thank you so much.. but next time i do it i will put a little bit more spice for me.x - 31 Mar 2012

    1

    delicious used hot curry paste instead of medium best curry ive had in a while. - 19 Jun 2012

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