Chicken curry

Ingredients

  • 1 kg chicken breast cut cubes
  • 2 Large onions, finely chopped
  • 4 cloves of garlic, chopped
  • 1 table spoon fresh grated ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 table spoon of curry powder
  • 1 table spoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • salt, pepper
  • 1 tablespoon curry paste
  • can of coconut milk
  • 3 cups of chicken stock
  • 2 carrots, cut cubes
  • 4 large potatoes, cut cubes
  • 4 table spoon fresh coriander
  • oil

Method

  • Heat about 2 tablespoon of oil in a large pan
  • Cook the chicken over a high heat for about 4 minutes or until brown.
  • Remove from the pan, add the onion and cook over a medium heat, stirring frequently
  • Add the garlic, ginger and cook for 2 minutes then add the spices
  • Add the vegetables then cook for a further 5 minutes
  • Add the chicken mix well then add the chicken stock and boil for 10 minutes
  • Reduce the heat for 30 minutes then add the coconut milk
  • Cook for further 10 minutes.
  • Garnish with fresh coriander and serve with rice

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