Recipe for Easy Chicken Curry – with raisins and chutney – delicious!
8 – 10 Skinless chicken thighs
3 tbsp flour
1 tsp garam masala
1 1/2 tsp salt
2 med onions
2-3 cloves crushed garlic
2 tsp chopped ginger or 1 tsp ground ginger
1 tbsp curry pdr
1 tsp cumin and turmeric
3 star anise
2 sticks cinnamon
300ml chicken stock
1 tin chopped tomatoes
2 bay leaves
3 tbsp raisins
2 tbsp chutney
Mix the flour salt and masala in a plastic packet. Shake the chicken one piece at a time coating well then place into a baking dish big enough for chicken to fit in snugly but not overlap.
Chop and fry onions in a large pan.
When well fried, add the crushed garlic, ginger, curry powder, cumin, tumeric, star anise and cinnamon. Fry for 1 min on very low heat.
Add chicken stock, tin chopped tomatoes, bay leaves, raisins, chutney.
Stir and allow to simmer of a few minutes.
Pour over the chicken, cover and bake in a mod oven (180) for 1 hr.
Remove cinnamon sticks and bay leaves, turn chicken and bake covered for a further 30 min. Add more water if the curry is not saucy enough to serve with rice.
You can leave to cool at this point. When reheating make sure it is bubbling hot.
By: Karin Ralfe