We are having a bit of a curry craze in our home this week and everyone just LOVES this curry recipe!
I like to keep my curries on the mild side so everyone enjoys it (the other half is a spice wimp!) but if you like it hot, then feel free to add more chilli to this dish.
What’s better is that you can make an extra large batch and freeze some, the curry marinades in the freezer beautifully so it tastes even better when you have your second batch.
Adding the vegetables to this dish makes it so filling and let’s your chicken go further, you only need 2 chicken breasts to serve 4 people!
This may seem like lots of ingredients, but trust me, it’s worth it! And once you have measured everything out, the cooking is easy!
1 Onion, grated
40g Fresh “Lazy” Ginger
4 Garlic Cloves, crushed
1 Tsp Ground Cumin
1 Cinnamon Stick
1/2 Tsp Chilli Powder
1 Tsp Garam Masala
1 Tsp Tumeric
1/2 Tsp Ground Coriander
1 Tsp Fennel Seeds
1 Tbsp Sugar
400g Tin Chopped Tomatoes
1 Tbsp Tomato Puree
2 Chicken Breasts, Chopped into chunks
600ml Chicken Stock
100g Frozen Peas
220g Potatoes, peeled and chopped into small cubes
220g Sweet Potatoes, peeled and chopped into small cubes
Place the Potatoes in a pan of boiling water and boil potatoes until they are soft. Drain and leave to the side. Heat some oil in a pan and add the onion with a pinch of salt, cook until soft.
Add the garlic and ginger along with 4 tbsp water. Cook until water has disappeared.
Add the spices and sugar and cook over a medium heat until the spices become aromatic. Add the tomatoes and puree and continue to cook until the tomatoes thicken and darken in colour.
Place the chicken into the tomatoes and cook for a few minutes until the outside of the chicken has begun to whiten.
Add half the chicken stock and the vegetables and cook gently over a medium heat, continue to add the chicken stock as the curry thickens and cook until the chicken is completely cooked through, the vegetables are soft and the sauce has thickened. Add more stock if needed.