Chicken curry is cooked with lots of delicious spices and can be made with or without potatoes or peas.
Ingredients
½ to 1 kg boneless chicken (cubed)
2 cups of peas or 2 potatoes (cubed)
1 ½ cups crushed tomatoes
2 cups of peas or 2 potatoes (cubed)
1 ½ cups crushed tomatoes
1 onion (finely chopped)
5 tbsp olive oil
½ cup of water
1 tbsp tomato paste
1 tsp garlic paste/chopped
5 tbsp olive oil
½ cup of water
1 tbsp tomato paste
1 tsp garlic paste/chopped
1 green chilli (sliced through the middle)
Spices
2 tsp garam masala
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 tsp salt
1 tsp chilli powder (to taste)
½ tsp turmeric powder
Put a wok on a high heat and add the olive oil.
Add the garlic and onions into the wok and mix until they are golden brown.
(5 minutes)
Add the raw chicken and cook until all chicken pieces are white inside and cooked through.
(5 minutes)
Once the chicken is cooked through, add the crushed tomatoes and tomato paste.
2 tsp garam masala
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 tsp salt
1 tsp chilli powder (to taste)
½ tsp turmeric powder
Put a wok on a high heat and add the olive oil.
Add the garlic and onions into the wok and mix until they are golden brown.
(5 minutes)
Add the raw chicken and cook until all chicken pieces are white inside and cooked through.
(5 minutes)
Once the chicken is cooked through, add the crushed tomatoes and tomato paste.
(2 minutes)
Add in all the spices, the green chilli and water, now mix thoroughly.
(2 minutes)
Once the curry has darkened in colour add the peas or potatoes and mix. Put the heat low and cover the wok with a lid. Check every ten minutes until the peas or potatoes have softened.
(2 minutes)
Once the curry has darkened in colour add the peas or potatoes and mix. Put the heat low and cover the wok with a lid. Check every ten minutes until the peas or potatoes have softened.
(20 minutes)
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