Description
Sometimes you don’t want to fry off fifteen spices, make your own ghee, marinate the meat overnight, just for a good curry. My advice is to find a good curry paste and make it your own. My cheats chicken curry is based on Burton’s Lane Curry, my favourite curry paste, made locally in Millthorpe.
Ingredients
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- 2 tbsp olive oil (extra virgin)
- 1 brown onion (sliced)
- 3 garlic cloves (crushed)
- 1/2 tsp ginger (grated)
- 1/2 tsp mild chilli powder ((optional))
- 6 tbsp Burtons Lane curry paste (or a mild curry paste)
- 750 g chicken thigh fillets
- 200 g crushed canned tomatoes
- 400 g coconut milk
- 2 carrots
- 1/2 small cauliflower
- 1/2 c frozen peas
Instructions
- Preheat oven to 150°c
- In a cast iron pot, saute the onion with the olive oil on low heat until transclucent.
- Add the garlic, ginger and chilli powder (optional). Stir to combine with onion for 30 seconds. Add curry paste and stir until fragrant (about 30 seconds)
- Add the chicken. Stir to combine and coat the chicken with all the ingredients. Cook for 1 minute. (We are not cooking the chicken completely, but aiming to gently seal it and poach the chicken in the liquid)
- Add the tomatoes and coconut milk giving a good stir to everything and incorporating the liquid into the paste. Add the vegetable, again, stiring to combine.
- Pop on the lid, and put the pot into the preheated oven for 45minutes. Remove from oven and return the pot to the stovetop.
- Add the peas and simmer with the lid off for 15minutes until the sauce thickens up a bit.
- Serve with steamed rice, nann bread and pappadams
Equipment
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Keywords: Chicken,, Curry