Recipe: Creamy Chicken Curry
Infused with aromatic spices like curry powder, cinnamon and ginger, this dish is best served with rice or roti, and complemented by fresh sambals and coriander garnish.
Ingredients
• 5tbsp Oil
• 1 Onion (chopped)
• 2 Cloves Garlic (crushed)
• 4 tbsp Curry Powder
• 1 tsp Ground Cinnamon
• 1 tsp Paprika
• 2 Bay Leaves
• 1 tsp Fresh Ginger Root (grated)
• 1 tsp White Sugar
• Salt, to taste
• 2 tbsp Tomato Paste
• 1½ cup Plain Yoghurt
• 400ml Coconut Milk
• 1 Chicken Stock Cube
• ½ tsp Cayenne Pepper
• 4 Chicken Breasts (halved, skinless and cut into bite-size pieces)
Method
1. Heat oil in a skillet over medium heat. Sauté the onion until lightly browned.
2. Add garlic, curry powder, cinnamon, paprika, bay leaves, ginger, sugar, and salt. Cook, stirring for 2 minutes.
3. Add chicken, tomato paste, yoghurt, coconut milk and a stock cube. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Serve with rice or roti, sambals, and garnish with coriander.
