Chicken curry (2)

Well, what can I say? Just a different version of chicken curry!

Chicken curry (2)

Servings:	Serves 4
Calories per serving:	685
Ready in:	55 minutes
Prep. time:	15 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	3rd November 2012

Best recipe review I'll say Julia! 4.3/5 Very different, and very nice. Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 heaped tablespoons ghee
• 800 g skinless, boneless chicken breasts, cut into chunks
• 2 medium onions, peeled and thinly sliced
• 3 bulbs garlic, peeled and finely diced
• 1½ teaspoons Curry spice mix (1)
• 4 teaspoons Curry spice mix (2)
• 450 g potatoes, peeled and cut into chunks
• 3 tablespoons tomato purée
• 1 litre or more of hot chicken stock
• 500 g vegetables of your choice
• Coriander leaves, chopped

Method

1. Melt the ghee in a sautée pan over a high heat.
2. Add the chicken chunks and fry until golden brown.
3. Remove from heat and reserve.
4. Add more ghee if necessary and fry the onions until soft.
5. Add the garlic and cook until golden.
6. Add Curry spice mix (1) and allow to cook for about 30 seconds.
7. Add Curry spice mix (2) and stew slowly for around 2-3 minutes.
8. Add the cubed potatoes and stir until coated with the spice mixes.
9. Stir in the tomato purée, then the hot stock and the chicken.
10. Simmer for 10 minutes and add the vegetables.
11. If using frozen vegetables, simmer for 15 minutes before adding them.
12. Cook for about 10 minutes or so and garnish with fresh coriander leaves.

Serving suggestions

Serve with basmati rice, flavoured with hot Pimentón de la Vera.

Variations

For vegetables, I added Brussels sprouts. peas, cauliflower and broccoli. However, use your favourite veg.

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