4-5 curry leaves
kaffir lime leaves can also be used
3 tablespoons
curry powder
hot or mild depending upon your preference
3 tablespoons
vegetable oil
Salt and pepper
to taste
Hot water
Optional:
500 grams shelled green prawns
Method:
Skin chicken, remove
fat and cut into serve pieces. Carefully remove any loose bone pieces.
Season with salt and pepper to taste. See item 8 if you are eating the
chicken curry with faratas.
Finely chop onion.
Optional: Shell prawns and remove dorsal veins. Leave prawns whole but
remove heads.
Put 3 tablespoons of
vegetable oil in a thick bottom saucepan (sufficient in size to
contain the chicken pieces) over medium high heat. When oil is hot,
add the crushed garlic and ginger, together with the thyme leaves.
Stir fry until the onion pieces are cooked and become transparent.
Stir in the crushed tomatoes. Cook for 5-10 minutes or until the
tomatoes are cooked and the sauce is well blended. Add 1/3 cup of hot
water if necessary to maintain the sauce in a semi liquid state. Stir
sauce at intervals to prevent it from burning.
Stir in 3 tablespoons
of curry powder and 1 tablespoon of coarsely chopped coriander leaves.
Mix well and simmer for 5-10 minutes or until the curry powder is
cooked and well blended with the tomato sauce. Stir constantly to
prevent the curry sauce from burning. The sauce should become creamy
and come clean off the saucepan when stirred. Add a little hot water
if necessary to maintain sauce in semi liquid state. Mix well.
Add the chicken pieces
and mix in well with the curry sauce. Simmer for 2-3 minutes. Stir at
intervals to prevent the sauce and chicken from burning. Add 1/2 cup
hot water and mix well into sauce. Cover and allow to simmer over
low heat for 25-45 minutes or until chicken pieces are cooked. The
cooking time will depend upon the chicken meat texture. Check and stir
at intervals to prevent curry sauce and chicken pieces from burning.
Do not overcook the chicken and stir gently to prevent from crushing
the chicken pieces. Add a little hot if necessary to maintain sauce.
If you need more sauce add a little hot water. If you want to thicken
the sauce remove cover and allow to simmer.
Optional: If you want
to add prawns to your chicken curry, add the shelled and de-veined
prawns to the curry when the chicken pieces are just cooked, then
simmer for 5 minutes more or until the prawns turn red and are just
cooked. Gently mix well together.
Transfer to a warmed
serving dish. Garnish with 1 tablespoon of coarsely chopped coriander
leaves.
Serve on rice with a
tomato chutney.
The chicken curry (without the prawns) can also be eaten with faratas.
If you are eating with faratas, de-bone the chicken and cut into bite
size pieces. Enjoy.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
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