CHICKEN CURRY

Experience this flavour-filled one-pot chicken curry sauce made special with the new Onga Curry

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SERVES 4
COOK TIME 20 mins
PREP TIME 10 mins

CHICKEN CURRY

Experience this flavour-filled one-pot chicken curry sauce made special with the new Onga Curry

INGREDIENTS

  • 2 tablespoons, olive oil
  • 1 medium onion, chopped
  • 1 kg boneless skinless chicken breasts, cut into bite size pieces
  • 3 cloves garlic, crushed
  • 1 tablespoons ginger, crushed
  • 1 teaspoon, paprika
  • 1 teaspoon, ground turmeric
  • 1 teaspoon, ground coriander
  • 1/2 teaspoon, ground cumin
  • 400g tomatoes, chopped
  • 350 ml chicken stock
  • 120 ml coconut milk
  • Salt, to taste
  • Black pepper
  • 1 tablespoon, freshly chopped coriander, for garnish
  • Rice (optional)
  • 2 sachets, Onga Curry Powder

    • METHOD

    1. In a large pot over medium-high heat, heat oil.
    2. Add chicken and sear for 5 minutes.
    3. Stir in onion, garlic and ginger and cook until fragrant, 1 minute.
    4. Add all spices, Onga Curry powder and cook until very fragrant, 2 minutes
    5. Add salt to taste
    6. Add tomato puree, chopped tomatoes and chicken stock and bring to a simmer
    7. Stir in coconut milk, and check for seasoning and adjust accordingly
    8. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
    9. Add cornflour slurry if the sauce is too runny.
    10. Serve over rice or with naan bread, garnished with coriander