- Preparation Time: 15 min
- Cooking Time: 45 min
- Serves: 4
- Ingredients:
Chilies (Depending on how strong you'd like the curry - for a delicious mild-hot curry - use 2x birds eye chillies)
1 tablespoon ginger, freshly grated (or ginger paste)
1 cinnamon stick
3 garlic cloves garlic crushed (or garlic paste)
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (Add more heat with an extra teaspoon of #4)
2 whole tomatoes - grated (or a can of chopped tomatoes)
50 g tomato paste
Sugar to taste (balances the sourness of the tomatoes and paste)
500 g chicken (Suggest- fillets or mixed pieces)
Handful of fresh coriander chopped
Salt and pepper to taste
1 cup chicken stock
8-10 small potatoes, peeled and quartered
1/2 can of peas / frozen peas. (optional)
1 tablespoon ginger, freshly grated (or ginger paste)
1 cinnamon stick
3 garlic cloves garlic crushed (or garlic paste)
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (Add more heat with an extra teaspoon of #4)
2 whole tomatoes - grated (or a can of chopped tomatoes)
50 g tomato paste
Sugar to taste (balances the sourness of the tomatoes and paste)
500 g chicken (Suggest- fillets or mixed pieces)
Handful of fresh coriander chopped
Salt and pepper to taste
1 cup chicken stock
8-10 small potatoes, peeled and quartered
1/2 can of peas / frozen peas. (optional)
- Cooking Method:
- Heat oil in medium size pot.
- Sauté onions, chilli, ginger, cinnamon and garlic for about 5-8 minutes.
- Add 1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4).
- Now add grated tomatoes, tomato paste and sugar and cook on medium heat for 5 minutes.
- Add chicken and handful of fresh coriander to tomato mixture – cook this for 15-20min.
- Add chicken stock (or water) and potatoes (if you decided to add them) and cook this for another 20 minutes or until potatoes are nice and soft.
- Best served with fresh coriander, rice, roti or sambals and enjoy!
- Salt and pepper to taste.
- Pro Tips:
- The garlic and ginger can both be replaced with 2 tablespoons of garlic & ginger paste.
Tagged All Recipes, Curry, The Recipe Pack