Curried Chicken

This is a quickly made, mildly spiced curry, relatively sweet because of the apple. If you would like more heat add ¼–½ teaspoon chilli powder with the curry powder.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 40mins Servings: 4
  • 1 Tbsp oil

    1 onion, finely chopped

    6 boneless chicken thighs, 600g approximately

    2 cloves garlic, crushed

    1 tsp grated fresh ginger

    1 Tbsp curry powder

    1 tsp Edmonds Fielder’s cornflour

    1 cup chicken stock

    1 apple, peeled and cut into small

    cubes (optional)

    1 Tbsp lemon juice

    2 Tbsp toasted, shredded coconut

  • 1. Place the oil in a large frying pan with the onion. Cook gently until the onion is translucent, about 10 minutes.

  • 2. Cut the chicken into bite-sized chunks while the onion is cooking.

  • 3. Add the crushed garlic and grated ginger and stir for 10 seconds, then add the curry powder and cook, stirring, for 30 seconds.

  • 4. Add the chicken chunks, and stir for 2–3 minutes until lightly browned on all sides.

  • 5. Mix the cornflour with a little of the stock until smooth, then add the rest of the stock and pour this mixture into the pan. Cook, stirring, until the mixture thickens a little. Simmer gently for 5 minutes, and then add the apples if using and simmer for 10 minutes more, stirring occasionally. Mix through the lemon juice and adjust seasoning.

  • 6. Sprinkle with toasted coconut and serve with White Rice and some fruit chutney on the side.

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