Celebration chicken curry
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Ingredients
2 tbsp of oil
800g boneless skinless chicken thighs (you can totally use fillets if you choose)
300g each of the following... chopped peppers, chopped onions, chopped carrots, and frozen or fresh peas
1 large tbsp curry powder
1 tsp garlic powder or garlic flakes
2 tbsp tomato purée
500ml water
25-50g of potato starch to thicken at the end (optional)
Chopped chives, to decorate
Method
Chopped chives, to decorate
Heat a heavy casserole on a medium heat. Start with oil in the pan and sauté the chicken until it takes some colour. Remove the chicken and pour in the vegetables. Sauté in the juices from cooking the chicken for a few minutes. Add a quarter of the water and put the lid on the casserole to accelerate the cooking process.
After 5 minutes lift the lid, sprinkle in the curry powder, garlic flakes and tomato purée. Stir well so that these ingredients begin to cook. You will be able to notice a change in the scent from the pan as the tomato puree heats through.
Add the remaining water, stir well, then return the chicken to the casserole pan. Put the lid back on and put the entire casserole dish into the oven at 160°C for 1 hour.
After 1 hour in the oven, remove the casserole. Stir in potato starch to thicken the sauce or use a cornflour slurry alternatively. Serve with steamed rice or crusty bread.
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