Mike's Chicken Curry
This Spicy Chicken Curry is full of flavour with a spicy kick that you're going to want to make soon! A rich tomato sauce with chili, turmeric, cumin, coriander, ginger and cloves. Perfect served with a seaming bowl of Basmati rice and Stove Top Nann Bread!
Servings: 4 servings
Calories: 329kcal
Ingredients
- 1 large onion roughly chopped
- 6 garlic cloves roughly chopped
- 2 inch piece ginger peeled and roughly chopped
- 2 Tablespoons vegetable oil
- 2 Teaspoons cumin seeds
- 1 Teaspoon coriander seeds
- 1 Teaspoon chili flakes
- 1 Teaspoon cinnamon.
- 1 Teaspoon garam masala
- 1 Teaspoon turmeric
- 1 Teaspoon sugar
- 1 can chopped tomatoes
- 3 Chicken breast cut into bite size pieces
- 1 Cup chicken stock
- Small bunch of fresh chopped coriander
Instructions
- Put the onions in a small food processor with a few tablespoons of water. Blend until you have a paste. Put the onion paste in a small bowl and set aside.
- Add the garlic and ginger to the same food processor with a few tablespoons of water and blend until you have a paste.
- Combine the cumin seeds, coriander seeds, chili flakes and cinnamon in a mortar and pestle. Smash it around for a few minutes. In a large skillet set over medium heat, add the oil and the cumin seeds, coriander seeds, chili flakes and cinnamon. Stir it around for a couple of minutes. Add the onion paste and cook until the onions turn a dark golden colour and all the water has evaporated. This will take about 8-10 minutes. Toss in the ginger and garlic and stir well while cooking for a further few minutes.
- Stir in the garam masala, tumeric and sugar. Add in the tomatoes and cook over a medium heat for about 10 minutes until the tomatoes reduce and the sauce starts to thicken.
- Add the chicken to the pan and stir well to coat completely. Cook for about 5 minutes or so. Add the chicken stock and stir well. Cook for a further 10 minutes or so, stirring occasionally. You should have a thick sauce at this point. Remove from heat and toss in the fresh coriander. Serve with Basmati rice and Nann bread.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Mike's Chicken Curry
Amount Per Serving (1 serving)
Calories 329
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 110mg37%
Sodium 445mg19%
Potassium 1007mg29%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 39g78%
Vitamin A 338IU7%
Vitamin C 15mg18%
Calcium 81mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.