Curried Chicken Stew
Servings 4 people
Difficulty Beginner
Total Time 1 hour 15 minutes COOK MODE
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INGREDIENTS
- 2 Tbsp oil
- 8 pieces chicken on bone with skin
- 2 onions, sliced
- 1 chilli, deseeded and chopped
- 1 Tbsp ginger, grated
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Hinds Spices Turmeric
- 1 Tbsp Hinds Spices Mild and Spicy Curry Powder
- 1 x can
Rhodes Quality Chopped & Peeled Tomatoes - 2 cups chicken stock
- 3 potatoes, peeled and cut into chunks
- 4 tomatoes, diced
- Salt and Hinds Spices Pure Black Pepper
- Sugar, to taste
- Fresh coriander leaves to garnish
METHOD
- Heat oil in a pan and brown the skin-side of the chicken pieces. Set aside.
- Add a little more oil to the pan, sauté the onions in oil until lightly golden.  Add the chilli, ginger, garlic, cumin, coriander, Hinds Spices Turmeric, and Hinds Spices Mild & Spicy Curry Powder. Stir for 2 minutes then add the Rhodes Quality Chopped & Peeled Tomatoes. Simmer for 1 minute and return the chicken to the pan.
- Add the chicken stock, potatoes and tomatoes and cook over a gentle heat for 1½ hours. Reduce sauce at the end to thicken, if necessary. Season with salt, pepper and sugar.
- Serve garnished with fresh coriander leaves.
