Everyone loves a good take-out curry, but homemade chicken curry is something special. Even more so if you raid that spice cabinet and make everything from scratch.
Served up in the middle of the table with a mountain of rice, some pitta bread and mango chutney and you have a feast that’ll beat anything on that take-out menu!
I make this one in my slow-cooker – but you could also cook it in a dutch oven or oven-proof pan.
I use my Sear and Simmer Slow cooker (<–affiliate link), which I absolutely L-O-V-E because you can place the slow-cooker bowl right on the hob. This means you can sear the meat etc. without having to dirty a frying pan too. If there’s a way to save on washing up you can always count me in.
After a day spent cooking yesterday (grandma had the kids for the day so I managed to photograph four recipes), my kitchen was such a state. In fact it was so bad, I avoided it until this morning.
Two hours, a ton of washing up AND two dishwasher loads later, and the kitchen looks relatively normal again.
Sometimes I really wish I was one of those people who gets a buzz out of cleaning, but that’s just never going to happen. If it was a choice between making a 3 course meal, or doing the washing up, the meal would win every time.
Chris made the jokey suggestion that we just eat off paper plates from now on (and I may have been just a teeny bit tempted).
My totally genius thought was to cover the whole kitchen in 200 layers of clingfilm, thensimply peel a layer off when it starts looking too dirty. I’m not sure how effective that would be in reality, but I think I should patent the idea anyway 🙂
I made this curry first for DIYS.com (check it out for cool crafty/foodie ideas), and I couldn’t wait to share it with you guys too. It uses a fair number of spices as well as 3 teaspoons of HOT chili powder to give you a medium-hot curry. If you want to dial down the heat, just use less or replace with mild chili powder.
If you want to make enough for leftovers, you can double the amounts of everything no problem. If you do this, you may need to stir in a little cornflour slurry at the end to thicken it (1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water).
Any leftovers can be cooled, covered and refrigerated or frozen for a super-quick mid-week meal.
Do you have any kitchen cleaning (or preferably kitchen-mess prevention) hacks? Please send them to me. I so hate cleaning my kitchen…..
- 1 tbsp. vegetable oil
- 1 large onion, peeled and chopped
- 3 chicken breasts (boneless and skinless) diced
- 3 cloves garlic, peeled and minced
- 1 large piece of ginger (about the size of your thumb), peeled and finely chopped
- 1 tsp salt
- ½ tsp ground black pepper
- 3 tsp hot chilli powder (use less or mild chilli if you don’t like your curry too hot)
- 1 tbsp ground coriander (cilantro)
- ½ tbsp cumin
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 240ml (1 cup) chicken stock (water plus a stock cube - or bouillon for gluten free - is fine)
- 1 x 400g (14oz) can chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp sugar (this is to counteract the acidity in the tomatoes)
- 1 x 400ml (14-oz) can full-fat coconut milk
- To serve:
- Rice, chopped coriander (cilantro) and finely chopped chillies
- Preheat your slow cooker to high. Heat the oil in a large pan (or the insert of your slow-cooker if it can go on the hob), add in the onion and cook on a medium heat for 5-6 minutes until softened.
- Add the chicken and cook for 3-4 minutes until just sealed.
- Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander (cilantro), cumin, curry powder, paprika and cinnamon.
- Stir to coat the chicken and cook for 1-2 minutes.
- Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
- Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
- Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in). Sprinkle with coriander (cilantro) and serve with rice.