Chicken Curry with Sultanas and Coconut
Serves
6
Total Time
1hrs 20mins
Calories
426
This is a very tasty curry. Use beef or lamb instead of chicken if you wish. Beef and lamb would however take longer to render down. Loads of spices and NO salt.
- Vegetable oil4 tablespoons
- Onion2finely sliced
- Chicken pieces500 gcubed
- Vegetable oil1 teaspoon
- Garlic clove3sliced
- Ground cumin½ teaspoon
- Chili powder1 teaspoon
- Ground turmeric1 teaspoon
- Garam masala1 tablespoon
- Chicken stock500 ml
- Creamed coconut40 g
- Sultanas60 g
Ingredients
- 1. Add vegetable oil and onion to a clean saucepan
- 2. Cook until light golden then set aside - 30 min, medium heat
- 3. Add vegetable oil and chicken pieces to a clean saucepan
- 4. Cook until light golden then set aside - 20 min, medium heat
- 5. Add vegetable oil, garlic clove, ground cumin, chili powder, ground turmeric and garam masala to a clean saucepan
- 6. Cook until bubbles form
- 7. Transfer spices to chicken
- 8. Transfer onions to chicken
- 9. Add chicken stock, creamed coconut and sultanas to the chicken
- 10. Cook until thickened - 30 min, medium heat
- 11. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
