How to Make Chicken Curry | Packo and Rhodes Quality

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60 ml (4 Tbsp) oil, divided

1 onion, chopped

2 carrots, diced

1 red pepper, seeded and sliced

1 green pepper, seeded and sliced

2 garlic cloves, crushed

15 ml (1 Tbsp) Pakco Mild & Spicy Masala Curry Powder

5 ml (1 tsp) Hinds Pure Ground Ginger

5 ml (1 tsp) ground coriander

5 ml (1 tsp) ground cumin

2.5 ml (½ tsp) Hinds Tumeric powder

4 potatoes, peeled and diced

750 ml (3 cups) prepared chicken stock

30 ml (2 Tbsp) Rhodes Quality Tomato Paste

45 ml (3 Tbsp) Rhodes Quality Apricot Jam

1 x 410 g can Rhodes Quality Tomatoes Peeled and Chopped

1 cinnamon stick

3 cloves

2 bay leaves

12 pieces of chicken

salt and freshly cracked black pepper

to serve: rice, fresh coriander leaves


Heat 30 ml (2 Tbsp) oil in a large saucepan. Fry the onion, carrots and peppers until softened and fragrant. Add the garlic and fry for a few minutes more. Remove from the heat and stir in the Pakco Mild & Spicy Masala Curry Powder, Hinds Pure Ground Ginger, ground coriander, ground cumin and the Hinds Tumeric powder. Add the potatoes and stir well to mix. Return the saucepan to the heat and stir in the chicken stock, tomato paste, apricot jam and the can of tomatoes. Bring the sauce to the boil and add the cinnamon stick, cloves and bay leaves. Reduce the heat and simmer, stirring occasionally, for 20 minutes or until the potatoes are tender. Season to taste. Heat the remaining 30 ml (2 Tbsp) oil in a frying pan. Brown the chicken in batches. Add the chicken to the curry sauce and simmer for 30 minutes or until the chicken is cooked. Serve over rice or pap.
Cooking Tip

Make a double batch of the curry sauce and use half for the recipe and keep the other half for later use.


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