This basic, versatile chicken curry is easy to make. It can be a regular weekday dinner, or be dressed up to feed a crowd when entertaining. Chicken curry can be eaten right away or refrigerated, giving time for the flavors to blend and mature. It also freezes well.
Curries are generally served on rice. A little saffron added to white basmati is visually attractive with subtle undertones in flavor. The recipe for traditional yellow rice can be found in our book, page 105, or e-book. Add some sambals, pages 103 and 104, sliced banana and shredded unsweetened coconut, together with dried fruit chutney, page 188, and one has a feast!
- 3 tablespoons oil
- 1½ pounds skinless, deboned chicken thighs
- 1 large onion, coarsely chopped
- 2 tablespoons curry powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¾ teaspoon salt
- 2 tablespoons vinegar
- 2 tablespoons apricot jam
- 1 14.5-ounce can diced tomatoes
- ¼ teaspoon sugar
- 1 large green Bell pepper, seeded and coarsely diced
- Heat the oil in a heavy-based pan and brown the chicken.
- Add the onion and cook over medium heat for about a minute.
- Combine the spices and salt and add to the pan. Mix until aromatic.
- Stir in the vinegar and jam, mix to blend and then coat the chicken pieces on both sides.
- Mix in the tomato, sugar and green pepper.
- Mix and simmer over low heat for a little over an hour until the chicken pieces are tender.
- Adjust the flavoring before serving on rice or as Bunny chow (page 36 in our book) - in halved, hollowed out loaves of bread.
Garnish with chopped cilantro leaves.