During the cooler months we thought it would be nice to share a few of our favourite recipes to help inspire you in the kitchen. Some of the dishes we are going to share have been enjoyed by our walkers and some will be family favourites that we think you will love.
First up is our easy and delicious Country Style Cream Chicken Curry, a dish that promises to bring the flavours and aromas of warmer climates to a cool and wet winter, just what we need at this time of year. We love curries because they’re quick, full of flavour, and taste just as good the next day. They’re also very beginner-friendly, especially this recipe – it’s as easy as a curry can get!
Serves a crowd so is perfect for a dinner party or simply adjust the recipe’s ingredients down if you only need enough to serve a family.
Country Style Creamy Chicken Curry
2 kg diced skinless boneless chicken thigh fillets
250 gm plain unsweetened yoghurt
2 cloves garlic (crushed)
1/3 cup cooking oil
1/3 cup hot curry powder (Mrs Roger’s brand is GF)
2 tsp turmeric
1 tsp cinnamon
1 tsp nutmeg
Salt & pepper
1 cup mango chutney (we use Murdoch’s – Barker’s brand is GF)
2 tbsp tomato paste
1 cup chicken stock
4-5 tomatoes or 400 gm can chopped tomatoes in juice
1 handful sultanas
½ handful dates (pitted and chopped)
300 ml fresh cream, or half n half coconut cream, or only coconut cream for dairy free
Thickener – corn flour or arrowroot
In a bowl coat the chicken pieces in yoghurt and lemon juice and marinate in the fridge for 8 hours or overnight.
Chop onions and carrots finely (we use the food processor) and sauté with the garlic in the oil.
When the onions are soft add the dry spices and cook until fragrant.
Add the chutney and tomato paste and cook on medium high so it forms into a thick paste.
Add the chicken stock, tomatoes, sultanas and dates and continue cooking until the carrots are soft. This could take quite some time depending on how small you’ve chopped the carrots – if so you will need to add water and stir off and on to stop it catching on the bottom of the pot.
Taste… if it’s not hot enough or lacks bite, add some chilli.
Once the base is done, add the chicken (marinade and all) and simmer until the chicken is tender and cooked through, approx 20 mins.
Add fresh cream or coconut cream – be generous!
If you think the sauce needs thickening, add 2 tbsp corn flour or arrowroot to a little bit of cold water to make a paste, and stir through curry. Remove from heat immediately after thickening.
Serve with Indian flatbreads or fluffy basmati rice and a pot of yoghurt on the side.