My recipe for chicken curry is pretty basic. You add veggies that you like to it, I love potatoes in curry, but the base sauce remains the same.
I always make big batches and freeze them so you may wish to adjust the quantities (I’ve also got a curry pot which helps with larger volumes).
One thing to note, the more oil you use at the start, the greasier the curry will end up. I use a smaller amount of oil to begin with and then use water to stop things sticking and to reduce the heat where necessary.
(I had courgettes to use up so I included them in this recipe – you can add in any veg you like really it’s whatever you think tastes good)
- 6/8 chicken thighs (boneless) – cut to preference (can be left whole)
- 300g new potatoes or other potato cut into small chunks
- Two tins of chopped tomatoes
- 2 large onions (size to preference)
- Garlic and Ginger – I use frozen garlic/ ginger cubes from tesco 2 or 3 of each to taste
- 2 peppers (size to preference)
- Chilli – to taste
- Turmeric – 1 or 2 tablespoons for a big batch
- Salt and pepper to taste
- Start onions and peppers cooking in a little oil until they start to go soft
- Cut chicken to preferred size chunks and brown with the onions and peppers
- Par boil the potatoes to take the crunch but not the firm texture out of them and add to the pot
- Add garlic and ginger cubes and chilli and turmeric and a little water and mix into the pot ensuring all elements are coated
- I like to cook this on a low-med heat for 5-10 mins but don’t let it burn
- Then add the tinned tomatoes and mix well
- Simmer on a low heat for 30 mins – leave the lid off for a thicker sauce for the last ten if you prefer
You could serve this as a family meal or as I do portion it up and freeze it.