Chicken Curry
The recipe uses boneless thigh, but it would work with joints as well. I prefer to brown the meat, but it's not totally necessary. For a less hassle version, you can use frozen chopped onions and fresh chicken joints, skin on or off, and pour the sauce over. It should be cooked slowly, so the slow cooker or oven on timer before work is even better.
Instructions
- 1
Pre-heat the oven to 130°C fan, 150°C electric or Gas 2.
- 2
In a large frying pan, brown the chicken in batches and put in a large casserole dish. Add a small amount of olive oil if not using chicken with skin. No need to cook through.
- 3
Cook the onions in the chicken fat left in the pan, or add a small amount of olive oil if there is no fat. Cook until translucent and beginning to brown, only about 5 minutes.
- 4
You can prepare the sauce in advance for convenience. Add all the sauce ingredients to the cooked onions and bring to the boil. Pour over the chicken and slow cook for at least 4 hours. You can do it faster on a higher heat but it won't be as tender.
- 5
Eat straight away served with green beans, or allow to cool and either store in the fridge until needed or freeze.
- 6
Serve with cauliflower rice or roasted cauliflower.
Notes
- For convenience, make the sauce in advance. Keep it in the freezer, defrost and pour over chicken pieces as you would a jar of shop-bought sauce.
- You can also cook faster, depending on the cut of meat, but the flavour develops the longer you cook it.