What’s for dinner? Homestyle chicken curry

LIFESTYLE NEWS - Serves 6. You’ll need: 15g oil, cottonseed, salad or cooking; 750g chicken, broilers or fryers, drumstick, meat and skin, raw; 1 onion, chopped; 45g ginger root, grated; 15g Thai Curry Paste; 5g ground turmeric; 30g wheat flour/ white, all-purpose flour; 410g tomatoes, chopped; 250g chicken stock, ready-to-serve; 15g Maggi Lazenby Worcester Sauce; 290g Nestle Dessert & Cooking Cream; 45g coriander leaves, chopped; 5g salt; 5g black pepper; 30mg (1ml) Maggi Chilli Garlic Sauce.

How to:

Heat the oil in a deep casserole and pan fry the chicken for two to three minutes per side, or until golden brown. Transfer to a plate and set aside.

Return the pan to the stove and gently fry the onions for four minutes. Add the ginger, curry paste and turmeric and cook for two minutes. Stir in the flour.

Return the chicken pieces to the pan and stir in the tomatoes, chicken stock, Worcestershire sauce, salt, black pepper and chilli and garlic sauce. Bring to the boil, then simmer for 15 minutes.

Add the cream and chopped coriander and cook for a further 5-10 minutes, or until the chicken is tender.

Season to taste, top with more fresh coriander leaves and serve with rice, naan bread and sambals.

* Recipe & image by Maggi.

Article: Caxton publication, Alberton Record