Ingredients
- 4 tbsp vegetable oil
- 8 skin on boneless chicken thighs, cut in to 4
- 1 large onion, chopped
- 2 carrots, peeled and cut into 1cm cubes
- 2 sticks of celery, cut into 1cm cubes
- 2 garlic cloves, crushed
- 3 tbsp mild Madras curry powder
- 2 tbsp plain flour
- 20 g chicken stock cubes, (2 x 10g)
- 1 tbsp tomato purée
- 2 tbsp unsweetened desiccated coconut
- 2-3 tbsp mango chutney
- salt and freshly ground black pepper
- serve with boiled rice and poppadums, to serve
Instructions
- Heat the oil in a large pan, add the chicken, cook quickly until browned, then add the vegetables and garlic.
- Add the curry powder and stir to coat, then add the flour, stock cube and tomato puree and mix well.
- Gradually stir in about 900ml, then season and bring to boil.
- Reduce heat and simmer gently for 15 minutes, stirring occasionally, or it will catch.
- After this time, add the coconut and mango chutney to taste, and cook for a further 15 -20 minutes, or until chicken is cooked through and tender.
- Season again if necessary and serve with boiled rice, more coconut, chopped tomatoes, onions and poppadums.
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Nutrition Facts
Old School Chicken Curry
Amount per Serving
Calories
980
% Daily Value*
Fat
73
g
112
%
Saturated Fat
31
g
194
%
Trans Fat
1
g
Cholesterol
296
mg
99
%
Sodium
1886
mg
82
%
Potassium
1068
mg
31
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.
