About this recipe:Using a good-quality curry powder or paste takes all the work out of making this fabulous dish. For the best flavour, make it a day ahead and reheat.
1 chicken, about 1.5kg, jointed into 6 pieces
2 tablespoons vegetable oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
2 tablespoons curry powder or paste
500ml chicken stock
1 tablespoon tomato purée
1/2 teaspoon sugar
2 tablespoons Greek-style yoghurt
salt and freshly ground black pepper
chopped fresh coriander to garnish
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Remove the skin from the chicken joints, if preferred, and season them with salt and pepper.
Heat the oil in a deep frying pan or flameproof casserole. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove and set aside on a plate.
Cook the onions in the pan for 5 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
Add the stock, tomato purée, sugar and seasoning. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until tender, turning the chicken pieces halfway through cooking.
Remove the chicken to a serving dish using a draining spoon. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Check seasoning, then pour the sauce over the chicken. Scatter over the chopped coriander.
*Add a finely diced eating apple and a handful of raisins to the curry 15 minutes before the end of cooking. You can substitute cream for the yoghurt. *Serve with boiled rice or warm naan bread. Make a banana raita accompaniment, with sliced bananas tossed in Greek-style yoghurt.
you can make an even easier curry by putting all ingredients: onion garlic ginger curry paste, yoghurt etc in a blender and blitzing then fry pieces of chicken in a teaspoon of oil with some bay leaves and cumin seeds for extra fragrance. when chicken browned then pour over blended sauce with a cup of water and simmer until curry thickened and chicken cooked through. When done garnish with corriander leaves and serve with rice.
I added chick peas and used smaller pieces of chicken so it would cook faster - 04 Dec 2012