Chicken Curry Recipe

If you are willing to put some effort into a Chicken Curry Recipe then one of these two below is a good starting point. The first one has apricots which give the Chicken curry a wonderful flavour. The second curry recipe has a whole array of spices which make it an extremely fragrant dish.

Apricot Chicken Curry Recipe

• 4 Chicken breast halves, skinned

• 45g (90ml) flour

• 15ml (1 tablespoon) medium curry powder

• 5ml (1 teaspoon salt)

• 75 ml (5 tablespoons) sunflower oil

• 15ml (1 tablespoon) sugar

• 2 chicken stock cubes, crumbled

• 1 large onion, chopped

• 250ml (1 cup) water

• 410g can apricot halves, drained

• 30ml (2tablespoons) lemon juice

• 10ml (2 teaspoons) soya sauce

Cooking Instructions

Cut chicken breasts in half crosswise. Place in a paper or plastic bag, add flour, curry powder, salt and shake well to coat. Brown chicken pieces in hot oil in a large frying pan, remove with a slotted spoon and transfer to a casserole dish. Add sugar, crumbled stock cubes, onion and water to drippings in the frying pan and bring to boil.

Reserve 4 apricot halves for garnishing and puree the remainder of the apricots in a food processor, blender or push through a sieve. Add to boiling mixture with lemon juice and soya sauce, stir well.

Pour mixture over chicken. Cover and bake at 180 C for one hour until chicken is tender and sauce is thick. Serve with rice and garnish with reserved apricots.

Serves 4.

Spicy Chicken Curry Recipe

Cooking time 3 hours 15 minutes

• 3 garlic cloves, finely chopped
• 4 cardemon seeds
• 10ml fresh ginger
• 10ml coriander seeds
• 10ml aniseed
• 30ml medium curry powder
• 20ml garam masala
• 20ml ground cumin
• 10ml ground, smoked paprika
• 1 red chili, seeded
• 10 cloves
• 50ml olive oil
• 20ml butter
• 1 red onion, finely chopped
• 1kg (2lb) chicken pieces
• 3 tins whole peeled tomatoes, liquidised
• salt and pepper to taste
• 250g baby potatoes
• 125g fine eans
• 1 tin butter beans, drained
• 4 bay leaves
• 40ml fresh coriander, coursely chopped

Curry Recipe Instructions

Pound the garlic and spices with a pestle and mortar until well combined.

In a deep pot heat the oil and butter and fry the onion for 5 minutes.

Add the spice mix to the pot and cook until the oils and flavours have been released - about 10 minutes - you must stir constantly.

Add the chicken pieces to the pot and coat well with the spices until well browned.

Add the tomatoes, season with salt and pepper, then add the potatoes, fine beans and bay levaes.

Simmer for about 2 and a half hours on the stove top. Add the butter beans and continue cooking for a further 30 minutes.

Garnish the curry with the coriander and serve it with Basmati rice.

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