February 3, 2009

Chicken Curry for the Faint Hearted - Not too spicy!

1 kilo of assorted chicken pieces to your liking - NB you MUST include some wings in the curry because they add HEAPS of flavour
1 440g tin of tomatoes
1/2 kilo of peeled, chopped potatoes (nice ones!)
1 tablespoon of good quality curry powder
1 440g tin of coconut milk
750ml of chicken stock
1 tbsp of soy sauce
1 onion, diced
1 clove of garlic, smooshed
1 inch piece of ginger, grated finely
1 tbsp of nice quality oil

Heat the oil over a medium/high heat. Fry the onion until golden (it takes a while!). Mix the curry powder, soy and 1/4 cup of water together to make a paste. Add to pan and fry until combined well with the onions. Add the chicken pieces and seal as best you can. Add the garlic and ginger. Toss it all together nicely. Now throw in the coconut milk, tomatoes, potatoes and chicken stock. Cook for 20 minutes and serve with plenty of rice or roti or sliced white bread if you are a heathen!