My Family’s Chicken Curry

Name: My Family’s Chicken Curry
Yield: 4 servings
Cuisine: British
Ingredients: 2 tablespoon Canola Oil; 1 large Onion *finely chopped; 1 clove Garlic *grated; 1 small piece Ginger *grated; 2 tablespoons Curry Powder; 1 canned Tomatoes *400g; 1 teaspoon Sugar *optional, depending on the sweetness of Tomatoes; 1 teaspoon Salt; 500-600 g Chicken *cut into small pieces; 1 cup Yoghurt *Greek style preferred; Coriander Leaves for topping

Hiroko Liston @hirokoliston

Melbourne, Australia

I am Japanese and I used to use Japanese curry roux to make curry because curry is supposed to be made with the roux. However, after 20 years in Australia, I gradually came to dislike the flavour of store-bought roux and started making this curry. Now I am writing down this recipe for my children to know how I make it.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 tablespoonCanola Oil
1large Onion *finely chopped
1 cloveGarlic *grated
1small piece Ginger *grated
2 tablespoonsCurry Powder
1canned Tomatoes *400g
1 teaspoonSugar *optional, depending on the sweetness of Tomatoes
1 teaspoonSalt
500-600 gChicken *cut into small pieces
1 cupYoghurt *Greek style preferred
Coriander Leaves for topping

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Steps

1

Heat Oil in a wok or a deep frying pan over medium heat, cook Onion, Garlic and Ginger until caramelised or nicely browned.
2

Add Curry Powder and cook for a minute, then add the canned Tomatoes. If it lacks sweetness, add Sugar. Season with Salt and cook until colour is darkened and the sauce is thickened.
3

Add Chicken and Yoghurt, and cook over higher heat until Chicken is cooked and the sauce is thickened.
4

Enjoy with freshly cooked Basmati Rice and Coriander if you like it.