Chicken Curry
by Tavolino
A comforting and aromatic chicken curry featuring tender chicken pieces simmered in a rich, spiced gravy thickened with a savory soup base.
Ingredients
- Chicken portions 500 g
- Onion 1
- Green pepper 1
- Tomatoes 2
- Minced garlic and ginger 1 tsp
- Coriander 1 tsp
- Garam masala 1 tsp
- Cumin 1 tsp
- Paprika 1 tsp
- Chicken spice 1 tsp
- Rajah mild curry powder 1 tsp
- Chicken stock cube 1
- Minestrone powdered soup 3 tbsp
- Flour 1 tbsp
- Canola oil 2 tbsp
Preparation
- 1
Heat 2 tbsp canola oil in a large pot over medium heat.
- 2
Chop 1 onion and 1 green pepper into small pieces.
- 3
Add the chopped onion, green pepper, and 1 tsp minced garlic and ginger to the pot. Sauté until fragrant.
- 4
Stir in 1 tsp coriander, 1 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1 tsp chicken spice, and 1 tsp rajah mild curry powder.
- 5
Add 500 g chicken portions to the pot and stir well to coat the meat with the spices.
- 6
Cover the pot and cook until the chicken is tender and aromatic.
- 7
Add 2 grated tomatoes and 1 chicken stock cube to the pot and stir to combine.
- 8
In a small bowl, mix 3 tbsp minestrone powdered soup and 1 tbsp flour with a little water to create a smooth paste.
- 9
Pour the soup and flour mixture into the pot to thicken the gravy.
- 10
Simmer the curry until the sauce reaches your desired consistency and serve hot.