{Indian} Chicken Curry

I am very use to cooking chicken in my set ways with, I must admit, very bland flavours. Last night I tried out something new! A lovely - and I must admit I think it's now one of my new favourite flavours - Indian Korma Curry! I made it in a 'potjie' style way by adding the vegetables into the large saucepan on top of the flavoured chicken, to flavour the vegetables as well. Ginger, curry, BBQ and garlic were some of the delicious flavours and boy-o-boy did my husband love it - all his favourite flavours in one pot - and the spices are perfectly mild and not too hot! I think he enjoyed it so much he didn't even notice how much vegetables he actually ate!

 

 

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{Ingredients}

 

12 pieces of chicken - I used a mixture of drumsticks, breasts and wings

750ml boiled water

415g Denny Indian Korma Curry Sauce

1/2 tsp. garlic salt

1 tsp. BBQ spice

salt & pepper to taste

450g mixed vegetables

 

{Method}

 

Season the chicken pieces with garlic salt and BBQ spice. In a large saucepan place the seasoned pieces and water - try not to rinse the seasoning off of the chicken while pouring in the water. With the lid on, let the chicken simmer on high for 25 - 30 minutes or until chicken is cooked through.

 

Add the Indian Korma curry sauce and mix through while on the stove. Turn down the heat to medium and add the mixed vegetables on top of the mixture, salt and pepper to taste. Place the lid back on and let the vegetables steam until medium soft. Do not let the vegetables steam until it is too soft then the curry will have a 'mooshy' texture.

 

Finally turn down the heat to low and gently stir the vegetables into the chicken curry. Let the curry simmer with the lid on for 6-8 minutes and serve hot.

 

 

 

*If you like chicken with a slightly more brown colour, simply pour the chicken curry into a casserole and place it under the grill at 200*C until desired colour is reached.

 

*Serving suggestion: The curry sauce also serves as a lovely sauce when served with traditional Indian lentil crackers - also called Pappadums - drizzled with balsamic glaze.

 

 

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