Bangalore-style Chicken Curry

Name: Bangalore-style Chicken Curry
Total time: 4800 s
Yield: 6 servings
Cuisine: British
Ingredients: 3 tablespoons light olive oil/ vegetable oil/ sunflower oil; 2 large onions, thinly sliced; 6 cloves garlic, finely chopped; 1 teaspoon tumeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; Large bunch coriander; 3 large green chillies, chopped; 8-12 pieces chicken; 400 ml chicken stock; 1 tin unsweetened coconut milk; 1 teaspoon salt; 1-2 tablespoons lemon juice; Chilli flakes/ cayenne pepper; Rice to serve

Mrs T @MrsT

London

I love curries! The hotter the better! I've made this a few times before and the simple flavours still excite me. I'm so easily pleased!

Mrs T @MrsT

London

I love curries! The hotter the better! I've made this a few times before and the simple flavours still excite me. I'm so easily pleased!

Saved

Ingredients

1 hour 20 mins

6 servings

3 tablespoonslight olive oil/ vegetable oil/ sunflower oil
2large onions, thinly sliced
6 clovesgarlic, finely chopped
1 teaspoontumeric
1 teaspoonground coriander
1 teaspoonground cumin
Large bunch coriander
3large green chillies, chopped
8-12 pieceschicken
400 mlchicken stock
1 tinunsweetened coconut milk
1 teaspoonsalt
1-2 tablespoonslemon juice
Chilli flakes/ cayenne pepper
Rice to serve

Saved

Steps

1 hour 20 mins

1

In a blender, food processor or Nutribullit blend the green chillies and coriander to form a paste.
2

Heat oil in heavy bottom pan. Add onions and cook for 5 mins on a medium heat until softened and golden.
3

Add the garlic, tumeric, ground coriander d ground cumin to the pan and cook for a further 3 mins.
4

Add the chilli paste to the pan and cook for a further 10 mins on a low heat stirring constantly.
5

Add the chicken to the pan and coat them in the spice mixture then add the stock coconut milk and salt.
6

Bring to the boil then reduce heat, cover and simmer. Stir and turn the chicken occasionally until the chicken is cooked - around 45 mins.
7

Stir in the lemon juice and season to taste with salt & pepper.
8

Once the chicken is cooked, transfer to a serving dish and keep warm. Increase the heat and boil the coconut curry sauce until it thickens - around 5 -10 mins. This is also a good time to add more lemon juice, salt, chilli flakes or cayenne pepper to taste.
9

Pour over cooked chicken pieces and serve with basmati rice or whatever rice you like and naan bread.