- Chicken1 Kilograms
- Curry Powder1 Tablespoons
- Turmeric1 Teaspoons
- Bell Pepper (optional)1 PiecesRed and yellow bell peppers
- Onion1 PiecesMedium to large sized
- Grated Fresh Ginger1 Teaspoons
- Minced Garlic1.5 Teaspoons
- Yogurt2 TablespoonsGreek or plain
- Corn Flour1 Teaspoons
- Chicken Stock2 Cups
- SaltTo taste
- Olive Oil2 Tablespoons
- Tomato Puree2 Tablespoons
1. Season chicken with salt, a little chilli powder and curry powder, add enough water to get at least 2 cups of stock, then boil until the chicken is done and soft. Separate the chicken from the stock and chop the chicken into bits. Skip this step if you already have chicken stock and cooked chicken.
2. I like to season the chopped chicken further with a pinch chilli powder, curry powder and salt but you can skip. Set the chicken aside.
3. Chop the onions into small pieces, if you are using bell peppers, chop into large chunks. If you don’t have an already grated ginger and minced garlic, grate ginger and garlic using a grater. The yield should be 1.5 teaspoons of garlic and 1 teaspoon of ginger.
4. In a pot, add 2 tablespoons of olive oil, heat up and add the onions and bell peppers, stir and saute on medium to high heat for about 2 minutes, then add the ginger and garlic.
5. Stir fry for another 3 minutes then add a tablespoon of curry powder, a teaspoon of turmeric powder and salt to taste.
6. Stir and cook for another 2 to 3 minutes then add the chicken stock and tomato puree. Stir and taste to see if there is enough salt, if there isn’t, add more. While this is cooking, add the corn flour to a bowl, mix with 3 tablespoons of water. Set aside.
7. On medium heat, cook for about 3 to 4 minutes, then add the corn flour mixture. Corn flour does a great job of thickening so don’t go overboard with it otherwise the chicken curry will turn out too thick. Stir and cook for about 2 minutes then add the chicken.
5. Stir and cook for about 2 to 3 minutes essentially to heat up chicken then add 2 tablespoons of yogurt. Stir and cook for another 1 or 2 minutes.
Your chicken curry is done. Chicken curry is best eaten with rice, so serve with boiled rice, like I did with mine 🙂 See second picture.
If you already have chicken stock, you don't have to boil the chicken, but it is healthier when you boil. Another way is to fry the chicken. Get some boneless chicken, chop, season with flour or cornflour, salt, chilli powder, curry powder, let it sit for a bit in the fridge, then add oil to a pan and fry chicken(don't over fry). Then proceed straight to step 3.
For more delicious chicken recipes, check out this chicken stir fry recipe. Link down below