Keen’s Secret Chicken Curry
4
peopleServes
10
minutesPreparation Time
40
minutes Stove TopCooking Time
Ingredients
- To Make
- 2 tbsp (40mL) oil
- 2 medium onions, diced
- 4 cloves garlic, finely sliced
- 2cm piece ginger, peeled, finely sliced
- 1 small red chilli, finely sliced
- 2 tbsp KEEN'S Traditional Curry Powder
- 1 tsp McCormick Coriander Leaves
- ½ tsp McCormick Cumin Seeds Ground
- ½ tsp McCormick Paprika Ground
- ½ tsp McCormick Turmeric Ground
- 1 x400 g can diced tomatoes
- 1 x 270 mL can coconut cream
- 1 kg chicken thigh fillet, diced
- To Serve
- cooked rice
- fresh coriander
- yoghurt
Directions
- Heat oil in a medium saucepan over medium heat; add onions, garlic, ginger and chilli. Sauté for 6-8 minutes or until onions soften.
- Add the KEEN’S Curry Powder, McCormick Coriander Leaves, Cumin Ground, Paprika Hungarian Style and Turmeric and cook for a further 2-3 minutes (add a little water if sticking to the bottom of the pan).
- Stir through tomatoes, coconut cream and chicken, reduce temperature and simmer for 20 minutes until chicken is cooked.
- Serve over steaming rice with coriander and yoghurt.
- Serving Suggestion: Serve with rice, yoghurt and fresh coriander.
Recipe Tip
This curry recipe is delicious substituting chicken with firm white fish fillets or green prawn cutlets.
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