Chicken Curry Recipe – an easy one-pot meal that is bursting with flavor. The most delicious curry stew; you will want to make this over and over again.
Is it just me, or did you guys know that curry is not just a spice but a balance of mixed flavors made by assembling and infusing individual spices. You know, I recently stumbled upon this information and felt just a little bit stupid.
No wonder certain brands never appealed to me – some are too spicy while others are mild and sweet. So if you are like me, make a selection based on your preference.
Are quick, easy, spicy, exotic and creamy attributes that you want for a dinner meal? Don’t sweat it! It is not far fetched. Because this chicken curry will get you everything you want…. well everything you want in a meal, and MORE.
What is chicken curry?
There are a lot of variations for this scrumptious dish. But don’t you know that aside from the Indian subcontinent, chicken curry is also widely popular in Southeast Asia and the Caribbean? Moreover, Indian curry has more depth using a variety of spices like turmeric, cumin, cinnamon, coriander, cardamom and more in an onion-tomato based chicken stew.
On the other hand, notable curries outside South Asia are often prepared with a pre-made spice mixture known as curry powder.
3 tablespoons cooking oil
1 large onion, chopped
2 large carrots, roughly chopped
1 large green pepper, roughly chopped
1 tablespoon finely chopped garlic
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric powder
1/2 teaspoon ground ginger
1 teaspoon dry rosemary
1 tablespoon Portuguese chicken spice
1.5 kg chicken pieces
3 large tomatoes, chopped
2 cups turnip greens
1 tablespoon chopped coriander
In a large pot, heat the oil. Add the chopped onions, carrot and peppers. Fry until until onions are translucent.
Add the garlic and all the spices. Fry for a minute but don’t burn the garlic.
Add the chicken spices and stir to coat the pieces with the spice mix.
Cook for two to three minutes before adding the chopped tomatoes. Season with chicken spice, pepper and rosemary.
Close the lid and simmer on low heat for 20-25 minutes until the chicken is cooked through.
Add the turnip greens. Let the curry simmer for another 2 -3 minutes until the sauce has thickened.
Garnish with chopped coriander and some turnip greens before serving.