Curry Chicken #glutenfree #glutenfreecooking #glutenfreerecipes

Chicken Curry - An Aromitic Delight

  
This beautiful aromatic chicken curry is a delight, not only to the palate, but the senses as well. The aroma when cooking will have your mouth watering in anticipation.  You will notice there are very little quantities given for the herbs and spices. That is because the curry experience is a very personal one and a little experimentation is required to get your personal blend of curry paste that you really love. Made from scratch with the freshest of ingredients, this #glutenfree main course is absolutely the perfect winter food.

Curry Paste:

Dried Chilli
Lemon Grass
Shallots
Garlic
Turmeric
Fresh Ginger
Cummin Powder
Coriander Powder


Blend together in a stick blender. The quantities here are a very personal according to your tastes. The final quantities will be determined by trial and error depending upon how you like your curry blend.


3 Brown Onions - chopped
Curry Leaf
Cinnamon Stick
Anise Star
Cloves
1 Whole Chicken (pieces)
1 cup Coconut Milk


Potatoes - chopped roughly
Carrots - chopped roughly

Marinate chicken - rub with a mixture of salt and pepper, curry powder and corn flour. Refrigerate overnight.
Heat a little oil in a pan.
Place chicken in pan and sear the outside and cook till a little done.
Add potatoes and carrots and partially cook through.

In a second pan, (one that can go straight into the oven - such a cast iron) cook the chopped onion till soft.
Add curry paste to the pan.
Cook on medium heat until aromatic aromas begin to rise.
Add chicken pieces, potatoes and carrot, star anise, cloves, cinnamon stick and curry leaf
Add a little water.
When chicken is almost cooked, add 1cup coconut  milk
Add salt, pepper and sugar to taste.
Cook till tender and the sauce is reduced and thickened.
Remove star anise, cinnamon stick and curry leaf before serving.

Serve with steamed rice or naan bread.

Bon Appetit!

A handful of Herbs