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Lifestyle recipes: curried chicken
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Thank you to homeowner Pat Attard from Lifestyle Berwick Waters for sharing her tried and tested recipe for curried chicken—the recipe is over 50 years old!
Ingredients
1 kg chicken pieces
1 cup yoghurt
3 teaspoons (level) salt
Oil
1 clove garlic, crushed.
2 onions, finely chopped.
3 dessert spoons of curry powder (adjust to taste).
¾ cup water
1 small container of tomato paste
2 teaspoons lemon juice
Method
Mix together the chicken, salt and yoghurt and leave refrigerated for one hour or overnight.
Lightly fry the onion and garlic, add curry powder and simmer for five minutes. Add the chicken and yoghurt mixture and cook for five minutes, turning occasionally. Simmer for 40-45 minutes or until tender, leaving the lid on. Add lemon juice, tomato paste and water and cook for 10 minutes (note that you may not need to add water if the curry is already wet enough).
Pat suggests that this is best served with rice, pappadum’s and roti alongside a plate of shredded iceberg lettuce, sliced cucumber, julienned carrot, wedges of tomato (seeds removed) and raita.
When Pat first made this recipe she used Maryland pieces cut in half (skin off) but suggests that the flavour is always better from meat off the bone. If using meat on the bone, she suggests stripping it (once cooked) to make it easier to eat. Pat also shared that this recipe freezes well so she always makes double the recipe, including some rice that she freezes in individual portions, flattened out in snap-lock bags to provide an instant dinner from the freezer!
Image source: Delish
Ingredients
1 kg chicken pieces
1 cup yoghurt
3 teaspoons (level) salt
Oil
1 clove garlic, crushed.
2 onions, finely chopped.
3 dessert spoons of curry powder (adjust to taste).
¾ cup water
1 small container of tomato paste
2 teaspoons lemon juice
Method
Mix together the chicken, salt and yoghurt and leave refrigerated for one hour or overnight.
Lightly fry the onion and garlic, add curry powder and simmer for five minutes. Add the chicken and yoghurt mixture and cook for five minutes, turning occasionally. Simmer for 40-45 minutes or until tender, leaving the lid on. Add lemon juice, tomato paste and water and cook for 10 minutes (note that you may not need to add water if the curry is already wet enough).
Pat suggests that this is best served with rice, pappadum’s and roti alongside a plate of shredded iceberg lettuce, sliced cucumber, julienned carrot, wedges of tomato (seeds removed) and raita.
When Pat first made this recipe she used Maryland pieces cut in half (skin off) but suggests that the flavour is always better from meat off the bone. If using meat on the bone, she suggests stripping it (once cooked) to make it easier to eat. Pat also shared that this recipe freezes well so she always makes double the recipe, including some rice that she freezes in individual portions, flattened out in snap-lock bags to provide an instant dinner from the freezer!
Image source: Delish
