It’s hard to wrong with a decent chicken curry recipe but this one in particular is so straightforward that even the most inexperienced chef will have no problem nailing it! And, with an ingredients list filled with foods you probably already have lying around the house, you won’t be pushing the budget at all to whip it up.
This comfort food is absolutely perfect for cool winter evenings when you just don’t feel like hanging around in the kitchen for too long. It will also work perfectly if you whip it up in bulk and enjoy the next day as your tasty leftovers. Yum!
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 3 teaspoons chopped fresh ginger
- 1 fresh long green chilli, deseeded, chopped
- 2 tablespoons peanut oil
- 2 tablespoons mild Indian curry powder
- 2 large chicken breasts
- 500g sweet potato, peeled, coarsely chopped
- 375ml (1 1/2 cups) chicken style liquid stock
- 125ml (1/2 cup) coconut milk
- Steamed basmati rice, to serve
- Sliced fresh long green chilli, extra, to serve
- Add onion, garlic, ginger and chilli to bowl of a small food processor. Pulse together until a smooth paste forms.
- Heat oil in large heavy-based saucepan over medium heat. Add onion mixture. Cook, stirring often, for 8 minutes or until slightly golden. Add curry powder. Cook, stirring, for 30 seconds or until aromatic.
- Add chicken legs. Turn to coat in onion mixture. Add sweet potato and stock. Simmer, partially covered, for 30 minutes. Uncover and cook for further 15 minutes or until liquid has reduced and thickened. Add coconut milk and simmer for 5 minutes. Serve curry with steamed rice and extra sliced green chilli.