Chicken curry

Name: Chicken curry
Total time: 7200 s
Yield: 4 people
Cuisine: Kenyan
Ingredients: 6 skinless, boneless chicken breast halves - (dice them); 2 large onions, diced; Crushed garlic and ginger.(quantity is upto you); 1/4 cup olive oil/cooking oil; 1/3 cup curry powder, or to taste; Diced carrots

Joy salil @cook_7771542

Nairobi,Kenya

This dish was recommended to me by a close of mine who stays at the coastal region.Well, we all are well aware how swahili dishes are bomb so i had to give it a shot and i must say i was impressed by the results.

Chicken curry is bae for now.

Joy salil @cook_7771542

Nairobi,Kenya

Chicken curry is bae for now.

Saved

Ingredients

2hrs

4 people

6skinless, boneless chicken breast halves - (dice them)
2large onions, diced
Crushed garlic and ginger.(quantity is upto you)
1/4 cupolive oil/cooking oil
1/3 cupcurry powder, or to taste
Diced carrots

Saved

Steps

2hrs

1

Heat oil in a large sufuria over medium heat.
2

Add onion,pounded garlic and ginger and saute until soft and golden brown (for the onions).
3

Slowly stir in curry powder.
4

Once ingredients are blended together, add the diced carrots and chicken breasts together.
5

Cover sufuria and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
6

Remove cover from sufuria and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
7

Note: ensure that you stir and that dish does not burn, as curry powder burns very easily.
8

Now serve the dish with chapati or rice on the side or even ugali whatever floats your boat.