Master this first, then experiment with additional layers to create your own signature dish.

Refer to “Tips to  Create” to turn this into a coconut, yogurt or satay style dish.

• 1.5 kg chicken skinless with bones – casserole pieces
• 2 medium onions – finely sliced
• 2 medium tomatoes – chopped
• 2 tlsp fresh masala (garlic, ginger, chili paste)
• 2 tsp coriander powder
• 2 tsp turmeric powder
• 2 tsp sweet paprika powder
• 2 tsp salt
• 1 tlsp oil
• 1/2 cup water

TIP

• Chicken and tomatoes releases allot of liquid during cooking process
• If you plan to add coconut cream/milk or yogurt at the end of this dish, use less water and check progress during cooking
• Brown chicken meat such as legs, thighs, rib cage, works best with this recipe
• chicken with bones = richer flavors

Fry until the onions are soft and golden 3-5 min

 TIPS

Cooked well, the onions will almost dissolve creating a rich sauce at the end

• more onions = thicker sauce
• more caramelized the onions = sweeter and richer the sauce

Alternatively:  pre-brown chicken prior to adding to onions

TIP

• browning the chicken is ideal but not critical

Stir occasionally

TIP

Rescue – only in case of an emergency

• If you find your curry sauce is too thin, chances are you have added too much liquid, not enough onions or the onions are not cooked enough
• to thicken the sauce, add a little “coconut flour” at the end and heat through

Add 1 cup of coconut cream or milk at the end and gently heat through (lite coconut milk/cream tend to split when boiled so if using this, gently heat through)

Add half a cup of yogurt or sour cream at the end and gently heat through

Add 1/2 cup coconut cream, handfull of crushed peanuts, 1/2 cup of satay sauce or peanut butter for a Malaysian theme

Other spices that can be used in the curry in addition are; 1 tsp cumin powder, 1 tsp Chinese 5 spice, 1/2 tsp garam masala, 1 tsp curry leaf powder, 1 tsp kaffir lime leaf powder, chili flakes (not all of these but an additional one or two will create another layer to the flavor)

Pre boil baby potatoes and carrots and add half way through (you may add these raw however the cooking time of chicken v vegetables adds a layer of complexity, overcooked potatoes will become powdery and breakup into the sauce)

When frying onions add cinnamon stick, star anise, fresh curry leaves, bay leaf, kaffir leaf, grated turmeric or coriander roots – refer to page ” Chicken Curry 102″