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1 chicken, cut up in eighths
Take off all the skin from the chicken and wash well.
Put just enough oil to cover the bottom a large pan. Fry the onion until it is just going brown, and pop in the garlic and ginger. Start with a teaspoon of cumin, coriander, and turmeric sprinkled over.
Stir and cook on a very low light for a couple of minutes. Add a very little chili powder then the chicken pieces and turn until they start to brown. Add the tin of tomatoes and the tin of coconut milk.
Put a lid on and cook until the chicken is completely cooked through. If it is too liquidy, turn up the heat and evaporate off the liquid. Taste for salt and chili. We like it hot but this leaves you in control.
Serve with plain boiled basmati rice.
Poster's Notes:
Posted by Sandra Vincent
Nutritional Info Per Serving: N/A
1 onion, chopped
1 tin chopped tomatoes
1 tin coconut milk
Cumin
Coriander
Turmeric
Chili powder
Salt
1" piece fresh ginger
2 cloves garlic, peeled and grated
Cooking oil
I use coconut milk in a curry. You don't need to like really spicy food, this just has a lovely flavor.