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–+ servings

Chicken Curry

Servings 6
Difficulty Intermediate
Total Time 2 hours

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INGREDIENTS

Curry Sauce Ingredients

  • 2 Tbsp (30ml) sunflower oil
  • 1 onion, chopped
  • 1 Tbsp (15ml) fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 Tbsp (15ml) Pakco Roasted Masala
  • 1 Tbsp (15ml) Hinds Spices Medium Curry Powder
  • 50g Rhodes Quality Tomato Paste
  • 1 x 400g can coconut cream
  • 1 cup (250ml) chicken stock
  • 1 Tbsp (15ml) honey
  • Coriander for garnish
  • 2 limes, quartered
  • 6 rotis

METHOD

  • Cut the chicken thighs into cubes.
  • Place the yoghurt and spices into a bowl and mix well.
  • Add the chicken and marinade for 1 hour.
  • To make the sauce, heat the oil in a medium-sized pot, add the onion, ginger and garlic and fry for 5 minutes.
  • Add the Pakco Roasted Masala and Hinds Spices Medium Curry Powder and fry for another 5 minutes.
  • Stir in the Rhodes Quality Tomato Paste, coconut cream, stock and honey.
  • Season with salt and pepper and simmer gently for 1 hour.
  • Preheat the oven to 180° C and place the chicken onto the roasting tray.
  • Roast for 30 – 40 minutes until cooked through.
  • Add the chicken to the sauce and simmer for 10 minutes.
  • Dry fry the roti in a pan and spoon the curry into bowls.
  • Top with fresh coriander, a wedge of lime and serve with roti.