Quick Chicken Curry
Servings 4
Difficulty Intermediate
Total Time 47 minutes COOK MODE
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INGREDIENTS
- Canola oil, to fry
- 1 onion, chopped
- 1 tsp crushed garlic
- 2 tsp crushed Garlic
- 1 tsp Hinds Spices Pure Ground Ginger
- 1 tsp Hinds Spices Turmeric
- 1 tsp Hinds Spices Cayenne Pepper
- 8 chicken pieces (legs and thighs)
- 1 tsp Hinds Spices Chicken Spice
- 1 tsp Hinds Spices Mild and Spicy Curry Powder
- 1 400 g tin
Rhodes Quality chopped and peeled tomatoes - 1 red pepper, deseeded and sliced
- 350 g green beans, cut into 5-cm lengths
- 2 large potatoes, peeled and cubed
- Salt to taste
- 500 ml water
- season with Hinds Spices Pure Black Pepper
Yellow Rice
- 10 ml oil
- 1 small onion, sliced
- 2 cups Basmati rice
- 45 g raisins
- 4 ml Hinds Spices Turmeric
- 2 ml Hinds Spices Spice for Rice
- 1 L water
- 1 vegetable or chicken stock cube
METHOD
- Heat the oil in a saucepan on medium heat and fry the onion and garlic until soft.
- Add the Hinds Pure Ground Ginger, Hinds Turmeric, and Hinds Cayenne Pepper and cook for 2 minutes.
- Add the chicken pieces and the Hinds Chicken spice to the curry mixture and brown it.
- Add the Hinds Spices Mild and Spicy Curry Powder and chopped tomatoes and mix through. Cook for 5 minutes constantly stirring.
- Add the red pepper, green beans and potato cubes. Add salt and water, cover with lid and cook for 45 minutes. Season with Hinds Pure Black Pepper.
Yellow Rice
- Heat the oil in a heavy-based pan and gently fry the onions over a very low heat for about 15 minutes, or until golden brown and crispy. Set aside.
- Place the rice, raisins, Hinds Turmeric, Hinds Spice for Rice, water and vegetable or chicken stock cube in a large pan. Bring to the boil, then simmer for 15 minutes, or until the rice is tender and stir in the fried onions. Keep warm until ready to serve.
