Best Chicken Curry (Gluten Free) Recipe #368759
BEST,well thats what my kids say.I got this receipe from an old cookbook years ago,and have kept it as it does have a great taste.I think the secret is in the cinnamon. I use durmsticks or should I say lovely legs(chicken legs with the skin removed) and chicken wings
1½ hours | 30 min prep
SERVES 6
- 100 g butter
- 3 onions (chopped)
- 4 garlic cloves (crushed)
- 3 bay leaves
- 1 teaspoon cinnamon
- 4 cloves
- 2 kg chicken pieces
- 2 tomatoes
- 1 tablespoon salt (to taste)
- 3 tablespoons curry powder
- 1 tablespoon paprika
- 500 ml coconut milk
- 100 g yoghurt
- 2 teaspoons poppy seeds
- 2 teaspoons ginger (grated)
- 350 ml heavy cream
- 1/4 teaspoon saffron
- 3 tablespoons lemon juice
- Fry onions and garlic in butter till golden brown.
- add bay leaves,cinnamon,cloves and simmer for 5 minutes.
- add chicken pieces and cook for 10 minutes.
- in a bowl mix together the cut tomatoes,salt,curry powder,paprika,coconut milk,yoghurt,ginger,poppy seeds and then add the mix to the chicken and cook till tender (on a medium to low heat).
- stir in the cream and saffron and heat thoroughly.
- last of all try to add lemon juice just before serving and stir.
- serve with rice (basmati).
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5 stars