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Easy Chicken Curry

Easy Chicken Curry

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INGREDIENTS
500ml hot water
2 tbsp NOMU Chicken STOCK
2 tbsp ghee (or 1 tbsp oil and 1 tbsp butter)
1 large brown onion, finely chopped
1 tbsp freshly grated ginger
1 large clove of garlic, finely chopped
1 tsp freshly grated Turmeric (optional)
2 tbsp NOMU Cook's Collection Indian Curry Blend (or regular Curry Powder)
1 tsp NOMU Cook's Collection Chilli Powder (optional)
1 can (410g) chopped tomatoes
1 tbsp NOMU Garam Masala Rub (or other garam masala)
1 can coconut milk
NOMU Sea Salt and Black Pepper
8 chicken breasts or 16 skinless chicken thighs
1/4 cup plain yoghurt 
Fresh coriander to garnish 
DIRECTIONS

In a jug, stir the NOMU Chicken STOCK into the hot water to make the stock.

Gently saute´ the onion in the ghee (or oil and butter) until soft and translucent.  Add the grated ginger, garlic and turmeric (optional) and stir for one minute. Add the NOMU Cook's Collection Indian Curry Blend and NOMU Cook's Collection Chilli Powder (optional) and stir to combine and to release the flavours. 

Add the chopped tomatoes and the prepared chicken stock, stir and allow to simmer over low heat for 45 minutes, stirring occasionally to avoid sticking. Add the NOMU Garam Masala (optional) and coconut milk and simmer for a further 15 minutes. Season with NOMU Sea Salt and Black Pepper.  Allow the sauce to cool before popping in a blender until smooth. (At this stage you can keep the sauce for one week in the fridge or freeze for up to 3 months.) 

In a large casserole dish, simmer the curry sauce over low heat. Cut the chicken into bite size pieces, stir into the sauce and gently poach until just cooked. Try to avoid cooking it on a high heat or for too long as this will only make the chicken tough. Serve immediately with a swirl of yoghurt, Basmati or cauli rice and fresh coriander.

(This sauce also works brilliantly with prawns or a firm fish such as Kingklip) 


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 500ml hot water
 2 tbsp NOMU Chicken STOCK
 2 tbsp ghee (or 1 tbsp oil and 1 tbsp butter)
 1 large brown onion, finely chopped
 1 tbsp freshly grated ginger
 1 large clove of garlic, finely chopped
 1 tsp freshly grated Turmeric (optional)
 2 tbsp NOMU Cook's Collection Indian Curry Blend (or regular Curry Powder)
 1 tsp NOMU Cook's Collection Chilli Powder (optional)
 1 can (410g) chopped tomatoes
 1 tbsp NOMU Garam Masala Rub (or other garam masala)
 1 can coconut milk
 NOMU Sea Salt and Black Pepper
 8 chicken breasts or 16 skinless chicken thighs
 1/4 cup plain yoghurt 
 Fresh coriander to garnish 

Directions

DIRECTIONS
1

In a jug, stir the NOMU Chicken STOCK into the hot water to make the stock.

Gently saute´ the onion in the ghee (or oil and butter) until soft and translucent.  Add the grated ginger, garlic and turmeric (optional) and stir for one minute. Add the NOMU Cook's Collection Indian Curry Blend and NOMU Cook's Collection Chilli Powder (optional) and stir to combine and to release the flavours. 

Add the chopped tomatoes and the prepared chicken stock, stir and allow to simmer over low heat for 45 minutes, stirring occasionally to avoid sticking. Add the NOMU Garam Masala (optional) and coconut milk and simmer for a further 15 minutes. Season with NOMU Sea Salt and Black Pepper.  Allow the sauce to cool before popping in a blender until smooth. (At this stage you can keep the sauce for one week in the fridge or freeze for up to 3 months.) 

In a large casserole dish, simmer the curry sauce over low heat. Cut the chicken into bite size pieces, stir into the sauce and gently poach until just cooked. Try to avoid cooking it on a high heat or for too long as this will only make the chicken tough. Serve immediately with a swirl of yoghurt, Basmati or cauli rice and fresh coriander.

(This sauce also works brilliantly with prawns or a firm fish such as Kingklip) 

Easy Chicken Curry

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