Wednesday, 1 June 2016

Quick Leftover-Chicken Curry .... (or using raw chicken)


1/2lb. - 1lb. leftover cooked chicken - cut into chunks - 
(6 chicken thighs - using uncooked/raw chicken)

1 large white onion - chopped very fine, or blitzed in the processor
couple of cloves of garlic - ditto above
1/2" piece of root ginger - peeled/chopped small - ditto above

2 tbls. sunflower oil (or vegetable oil)

couple of tablespoons of water

2tsps. ground cumin
2 tsps. ground corriander
2 tsps. turmeric
2 tsps. garam masala
6 tomatoes roughly chopped
Juice of 1/2 lemon
300ml. water
salt and black pepper

Optional:  molasses

Steamed basmati rice to serve.

1. Heat the oil and fry over the onion, garlic and ginger, for 3 - 4 mins. -  until they begin to soften. Stir frequently so it doesn't brown.
Add 2 tbls. water to make a textured paste.
2. Add the spices - stirring frequently, until the paste begins to golden.
3. Add the tomatoes, 300ml. water - season well with salt and black pepper, bring to the boil and add the chicken pieces and lemon juice.
4. Cover and cook on a medium heat - stir occasionally so it doesn't stick -
25-30 mins if using raw chicken,
10 - 15mins. if using leftover cooked chicken.

5. If you like things a little sweeter, add some black molasses (a good tablespoon) -
once the curry is cooked.

Add some chopped corriander on top to serve.
Serve with steamed Basmati rice.

For a smaller amount of leftover chicken - just adjust the amounts accordingly.

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