Chicken Curry (Mild)

This has been on the books for a little while. It’s a bit difficult when you are only cooking for two and with the other half not coming back for the evening meal a few nights in the last couple of weeks, it’s tough.

This version is an uptake of the normal curry with the addition of tomato paste, inspired by the information on the origins of Chicken Tikka Masala which meant I had to try it. It turned out better than I had expected but a lot milder than what I would have preferred.

To make the curry ‘hotter’ or spicier, you just have to leave the membranes and seeds of the chillis on as these are what makes the chilli ‘hot & spicy’.

Ingredients: serves 2

500gm chicken thighs (skinless)

10 fresh chillies (cayenne) or about 5 teaspoons chilli powder

5 cloves garlic, skinned

1 large onion or 5 shallots

1″ ginger

2 tablespoon curry powder

1 tablespoon tomato paste

200ml coconut milk

3 medium size potatoes (add more if you prefer)

Method:

  • De-seed chillies and cut to small chunks.
  • Process chillies, garlic, onion & ginger in food processor with about 1/4 cup oil.
  • Fry 1/3 portion of the chilli paste in some oil till it turns darker in colour. Bottle the rest and keep in the fridge for future use.
  • Add the chicken thighs and brown on both sides.
  • Add enough water to just cover the thighs.
  • Add the curry powder and tomato paste.
  • Bring to the boil. Add potatoes & coconut milk and turn the heat to simmer.
  • Once the potatoes are cooked, the curry is ready. BUT you need to add salt, about 1 teaspoon should do.
  • Serve with white rice and Cucumber Relish 

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or with noodles ……

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