Chicken Curry

Chicken Curry

A mid-week family favourite. Tasty and filling.

 

Ingredients:

– 50ml vegetable oil

– 4 cloves garlic, minced

– 2 teaspoons grated ginger root

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1 teaspoon garam masala (or to taste)

– 2 tablespoons tomato paste

– 1 teaspoon salt (or to taste)

– 1 large onion, diced

– 900g skinless chicken thighs and/or breasts, cut into cubes

– 125ml water or broth, as needed for desired thickness of curry sauce

– 2 tablespoons lemon juice

 

Instructions:

1. Heat the oil in a large pan or wok over medium-high heat. Add the garlic, ginger, cumin, coriander and garam masala. Cook for 1 minute until fragrant.

2. Add the tomato paste and salt, stirring to combine with the spices. Sauté for another minute or two until the tomato paste has darkened slightly in color.

3. Add onion and cook, stirring occasionally, until softened and lightly golden (about 5 minutes).

4. Add chicken cubes and stir fry for about 3 minutes until lightly browned on all sides but not cooked through yet.

5. Add water or broth to create a sauce that coats the ingredients nicely (if too thick add more water/broth). Simmer for about 20 minutes, stirring occasionally.

6. Add the lemon juice and stir to combine. Cook for a few more minutes until the chicken is cooked through.

7. Serve over steamed rice or with naan bread and your favourite accompaniment(s), such as raita, chutney, mango pickle etc. Enjoy!

Enjoy your Chicken Curry with accompaniments!

This delicious Chicken Curry recipe serves four people and takes around 30 minutes to cook – perfect for a mid-week dinner in front of the TV. The aromatic spices give this Chicken Curry an authentic flavour that will make you feel like you’re dining in India! Serve it up with some homemade naan bread, rice and your favourite accompaniments for a complete meal that is sure to impress. Enjoy!

Note: For an extra kick of flavour, you can add more garam masala or diced chillies to the Chicken Curry when cooking. Experiment with different spices and flavours to create your own unique curry creation! Bon Appétit!Chicken Curry

Contact us to order your free-range chicken today: hello@eastwoodfarmshenington.co.uk

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For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC