This chicken curry was the winning recipe for the Food Fight event in support of Young Adult Missionaries for the South Carolina Annual Conference.
Serves: 6, Prep: 20min › Cook: 45min › Ready in: 1hr 5min
1 chicken, about 1.5kg, jointed into 6 pieces
2 tablespoons vegetable oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
2 tablespoons curry powder or paste
500ml chicken stock
1 tablespoon tomato purée
1/2 teaspoon sugar
2 tablespoons Greek-style yoghurt
salt and freshly ground black pepper
chopped fresh coriander to garnish
Remove the skin from the chicken joints, if preferred, and season them with salt.
Heat the oil in a deep frying pan or flameproof casserole. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove and set aside.
Cook the onions in the pan for 5 minutes until golden brown, stirring regularly.
Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
Add the stock, tomato purée, sugar and seasoning. Mix well and add the chicken.
Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until tender, turning the chicken pieces halfway through cooking.
Remove the chicken and place in a serving dish using a draining spoon. Heat the sauce over a high heat for 2-3 minutes until reduced and thickened. Take the pan off the heat and stir in the yogurt. Check seasoning, then pour the sauce over the chicken.
Scatter the chopped coriander over top the chicken.
Make it your own!
*Add a finely diced eating apple and a handful of raisins 1-5 minutes before the end of cooking.
*Substitute cream for the yogurt.
*Serve with boiled rice or warm naan bread.