Jo's Easy Tomato chicken Curry
Easy and quick to make, great to eat!
Preparation: 45 minutes to an hour. Make ahead
- 1 medium to large-sized good quality Chicken - cut into medium pieces (or equivalent of Chicken Thighs)
- 1 large Onion, sliced
- 3 medium white Potatoes, cut in bite sized pieces
- 3 tbsp flavourless Oil (vegetable, sunflower etc)
- 1 tbsp Ghee (or Butter is fine)
- 1 tin of Tomatoes
- 2 large Onions
- 1 inch knob of Ginger
- 6 large cloves of Garlic
- Stalks from 1 bunch of fresh Coriander (keep the leaves to garnish the finished dish)
- Juice of half a Lemon or 1 Lime
- 1 Chicken Stock Cube
- 1 tbsp ground Coriander
- 1 tbsp ground Cumin
- 1 tbsp Chilli powder (this is fairly spicy, reduce according to your taste or substitute with Madras Curry Powder)
- 1tsp Allspice or Mixed Spice
- 2 tsp Garam Masala
- Salt to taste
- Pinch of Brown Sugar
- Chop any of the ingredients that are too large for the blender to manage comfortably, then put into the blender and whiz until chopped up with some texture.
- (You don't want the mixture to be a fine paste but it has to be pretty gloopy so add a little oil or water to help it along if it needs it.)
- A handy tip is to put in the tomatoes first to make blending easier.
- Heat oil and butter in a large, deep hot saucepan or casserole dish (with a lid), put in the chicken to brown slightly (remember, you do not need to wash the chicken as long as you cook it thoroughly).
- Then add in the blended ingredients, mix well and cover.
- Cook on a medium heat for 15 minutes, then add sliced onions and potatoes.
- Cover and cook another 10 minutes, then reduce the heat and cook opened until a thick gravy forms and chicken and potatoes are cooked through. (Not too dry though, as you need enough gravy to eat this).
- If you prefer, this dish can be started off on the hob, then cooked in the oven, following the same method.
- Check seasoning, dish up and garnish with coriander leaves.
- Serve with rice, Indian roti, toasted pitta bread or French baguettes; a fresh green salad with some tinned pineapple chunks and diced red onion (with a dressing of oil, white wine vinegar, salt and sugar) and a bowl of yogurt sprinkled with diced red onion and mint or coriander leaves.
- Then sit down and enjoy!
Recipe by Joanna Abishegam-David
Picture courtesy of Olive magazine. For more quick and easy recipes go to www.olivemagazine.com