Whether you're craving a comforting classic or seeking an adventurous culinary experience, this chicken curry offers a delicious journey through a world of aromatic spices and tender, succulent chicken.
Ingredients 16
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Method 6
In a bowl, add sliced and and mix.
Heat a large saucepan over heat with the . Add the and and cook for a couple of minutes on medium.
Add the to the pan and cook until sealed.
Add , , , , and . Bring to the boil then reduce to a medium and let simmer for 15 minutes.
Add the and the rest of the and let cook for a further 5 minutes.
Serve with cooked vermicelli noodles, roti and coriander.
Elsy O'Hare's tips
- To make the chicken extra fragrant, marinate it in the curry powder a couple of hours before you plan on cooking it. I like to do it in the morning and keep it in the fridge until I come home from work later that day.
- The lemongrass is very important for this dish - if you can't source a stick, feel free to use lemongrass paste that you find in the herb section at supermarkets.
- Potatoes are an optional ingredient but I find that it acts as a thickener to the curry sauce.
Helpful tips
Notes
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