Fresh chicken curry
This is a more 'modern' chicken curry. It's a lot fresher in taste, and I enjoy it even in hot weather, whereas my other chicken curry is more of a winter, comfort food dish.
for four people you will need
2 'birds eye' chillis, seeds removed and chopped finely
4 cloves of garlic crushed
2 tbs freshly grated ginger
1 medium onion, chopped finely
2 tsp cumin
1/2tsp chilli powder (more if you like it hot - the fresh chillis don't have much heat.)
600-700gm cubed chicken meat (thighs are good for this)
1 medium potato, cubed (sweet potato is nice)
1 medium carrot, cubed
1 green apple, peeled and cubed
four large tomatoes, chopped or 1/2 tin of crushed tomatoes
1 cup of chicken stock
Divide the chillis, garlic, ginger and onion into two little piles. Heat around 1 tbs of oil in a large pan, add one of the little piles, cook for few minutes, then add the chicken and stir fry until brown. Remove from the pan, add the other little pile and cook that for a few minutes. Add the cumin and chilli powder and cook for about a minute, then add the chopped vegetables and apple. Stir fry until the veg are coated with the spices, then put the chicken back in the pan. Mix it all together for a few minutes, then add the stock and the tomatoes. Bring to the boil, then turn down to simmer and cook for about 30 mins. Thicken if necessary - you probably won't need to as the potatoes will thicken it for you. Serve on rice with a dollop of plain yoghurt and a tomato salad.