Whole Chicken Curry
I was excited to share this recipe today. Chicken Curry almost is a weekly thing in my dwelling. Using a whole Chick can be a set back here, but I try to use it for several reasons. Of course, the first one is because of Chicken on the bones so much better in my opinion. It’s also inexpensive to buy a whole chicken than just the breast. Then you get more of it too.
If jointing the chicken is an effort for you then ask your butcher to do it for you. If this is still a difficulty, then buy any part of the chicken, like the thighs, drumstick or the breast. What you have to be aware then is the cooking time as it will vary.
This chicken curry is a very basic one where you can adjust the heat very quickly. It’s as simple a curry can get. Mauritian curries usually prepared the way. Just swap the protein for fish, meat, mushrooms or tofu.
Instead of adding flour or cornstarch to thicken the sauce Mauritian curries usually include potatoes. It’s denser and luscious. Adding the potato is completely up to you, it won’t make a massive difference, and it still tastes glorious!
- 1 whole chicken about 1.2 kg jointed
- 2 table spoons of coconut oil
- 8-10 curry leaves
- 1 big white onion finely chopped
- 1 medium size potato peeled and chopped in small cubes
- 3 cloves of garlic crushed
- 1 inch ginger crushed
- 3 plum tomatoes chopped
- 2 table spoons of curry powder
- Himalayan salt to taste
- 2 cups of water
- Heat oil in a saucepan
- Add curry leaves and fry for 2 minutes then add the chopped onions and fry till it's translucent.
- Add all the chicken, potatoes, season and cook for about 10 minutes
- Add in the tomatoes, ginger and garlic and stir.
- Add curry powder and mix to coat the chicken and cook for around 10 minutes. Keep stirring to prevent burning.
- Add the rest of the water and simmer in a low heat till the chicken is well cooked for about 30 minutes.