Cape Mulay Chicken curry

I am always looking to try new recipes and who doesn’t love a Friday night curry.  Much healthier than a takeaway and super easy to make.

Serves 6.

Ingredients

• 2 tbsp sunflower or rapeseed oil
• 1 large onion, finely chopped
• 4 large garlic cloves, finely grated
• 2 tbsp finely grated ginger
• 2 tsp turmeric
• 1 tsp ground white pepper
• 1 tsp coriander
• 1 tsp cumin
• 1 cinnamon stick, snapped in half
• 1 large red chilli, halved, deseeded and sliced
• 400g can chopped tomatoes
• 2 tbsp mango chutney
• 1 chicken stock cube, crumbled
• 12 bone-in chicken thighs, skin removed
• 500g potatoes, cut into chunks
• small pack coriander, chopped

Method

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.

Serve with fluffy rice and naan bread.  Enjoy 🙂