Chef Kerry’s Classic Chicken Curry

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1 Kg Skinless chopped Chicken

Salt and Pepper

1 Onion chopped

2 tsp. crushed Garlic

2 tsp. grated Ginger

1 x bunch fresh Coriander

1x tbsp. Curry Powder

1 tsp. of ground Cumin,

Ground Coriander,

Ground Cinnamon,

Ground Paprika.

½ tsp. crushed Cardamom Seeds

¼ tsp. ground Cloves and ground Turmeric

400g chopped Tinned Tomatoes

300ml Chicken Stock

A spray or tsp. of Olive oil

Some Natural Yoghurt.

Spray a pan with Olive oil and place over a medium heat adding the Onion and fry for 5-6mins until starting to brown.

Stir in the Ginger, Garlic Curry powder, Cumin Coriander, Cinnamon, Paprika, Cardamom seeds, ground Cloves, and Turmeric and fry for 1-2 mins.

Add the Chicken and cook for 2-3 mins until sealed and add the tomatoes and stock.

Bring to the boil and cover tightly then reduce the heat to low and simmer gently for 40-45 mins stirring occasionally.

Remove from the heat and add chopped fresh Coriander and Natural Yoghurt if required.

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