Aoife’s Homemade Chicken Curry 🐓

An easy, homemade Indian/Irish style curry. You can reduce the cream to make it a lighter/hotter curry.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the chicken and add to a large non-metallic bowl. Add half a jar of curry paste and marinate for at least 1 hour in the fridge; or preferably overnight.

Step 2

Chop the vegetables to preference. (Dice, julienne, baton…) Add them to a bowl except for the onions - this will need its own bowl.

Step 3

Heat the oil in a deep frying pan/wok. Add the onion and fry until translucent. Add the chopped garlic and fry until fragrant.

Step 4

Add the marinated chicken to the garlic and onion and fry until sealed.

Step 5

Add the vegetables to the pan and mix well. Add the tomato purée, chilli, ginger and garlic paste to the pan and ensure the chicken/vegetables are well coated.

Step 6

Combine the flour, turmeric, cumin, curry powder, garam masala, and any other dry spices to a small bowl and mix well.

Step 7

Add the spice/flour mix to the pan and combine well with the chicken and veg and keep on a medium/high heat. Ensure that you allow the spices to toast.

Step 8

Add the hot stock to the pan and stir well. Allow the pan to come to a bubble.

Step 9

Once it has come to a bubble, add the cream and allow it it to come to a bubble again. Once it has started to boil, reduce the heat to low and cover with a lid.

Step 10

Add a spoon of mango chutney if you prefer a sweeter curry, or some ground almond. Garnish with some chopped coriander leaf.