Hot and Spicy Chicken Curry

1/4 cup (60ml) vegetable oil

1.8kg. chicken thigh fillets, halved

1 large brown onion, sliced thinly

3cm piece fresh ginger (15g), grated

10 curry leaves

400g can diced tomatoes

1 cup (250ml) chicken stock

10cm stick fresh lemon grass (20g), bruised

1/2 cup (125ml) coconut milk

1 cup loosely packed coriander leaves

 

SPICE BLEND:

1 tbsp ground coriander

2 tbsp ground cumin

1 1/2 tsp ground turmeric

1 tsp ground cinnamon

1 tsp hot chilli powder

1/2 tsp ground fennel

1/2 tsp ground cardamon

1/2 tsp ground white pepper

Method:

1.  Make spice blend.

2.  Heat 2 tbsp of the oil in large saucepan; cook chicken, in batches, until browned all over.

3.  Heat remaining oil in same pan; cook onion, stirring, until soft.  Add garlic, ginger and curry leaves; cook, stirring, until fragrant.  Add spice blend; cook, stirring, about 2 minutes or until fragrant.

4.  Stir chicken, undrained tomatoes, stock and lemon grass into pan; bring to the boil.  Reduce heat; simmer, covered, stirring occasionally, 20 minutes.  Uncover; simmer about 10 minutes or until sauce thickens slightly.  Discard lemon grass.

5.  Add coconut milk; stir until heated through.  Serve curry sprinkled with coriander.

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