Quick Chicken Curry
This curry is full of flavour, hence the long list of ingredients - though more traditional versions have many more than this!
|About 3 tbsp||sunflower oil|
|4||large skinless chicken breasts, sliced into 2cm strips|
|Salt and freshly ground black pepper|
|2||large onions, finely chopped|
|1 tbsp||finely grated fresh ginger root|
|2||garlic cloves, crushed|
|½||red chilli, deseeded and finely chopped|
|½ tsp||ground cardamom|
|¼ tsp||ground cloves|
|1 tbsp||medium curry powder|
|1 tsp||ground cumin|
|1 tbsp||plain flour|
|2 tbsp||mango chutney|
|100ml||full-fat plain yoghurt, or double cream|
Heat 2 tablespoons of oil in a deep frying pan. Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed). Remove with a slotted spoon to a plate.
Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.
Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground spices and fry for a few minutes more. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.
Add the mango chutney and return the chicken to the pan. Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve hot.
The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.
If using an Aga, first soften the onion in the simmering oven for 15 minutes. Add the chicken and return to the same oven for 10 minutes. Continue on the boiling plate.