Pukka Yellow Chicken Curry

Delicious and perfect for colder autumn months.

Course Main

Cuisine Indian

Keyword chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 666

Author Simone

Peel the onions and the garlic, peel the ginger and remove the seeds from the bell peppers. Put one of the onions and one of the bell peppers, together with the garlic, ginger, chili, honey and the spices in a stick blender and crumble the stock cube on top. Mix until it forms a smooth paste.
1 onion, 4 cloves garlic , 1 pcs ginger, 2 fresh red chili, 1 yellow bell pepper, 1 tsp honey , 1 tsp turmeric , 2 tsp curry powder
Slice the chicken into cubes.
400 gr chicken thigh filet
In a large pan heat the oil on medium heat and fry the chicken until golden. Remove from the pan and add the rest of your vegetables. Chop your second onion and the bell pepper and bake this for a couple of minutes in the pan, add the chili paste and leave to bake for about 5 minutes.
1 onion, olive oil , 1 yellow bell peppers
Pour 500 ml boiling water on top. Rinse and drain the chickpeas and add them in together with the tomato paste and a bit of salt and pepper. Add the chicken back in, put a lid on the pan and turn the heat to low
500 ml chicken stock, 400 gr chickpeas, 1 tsp tomato paste
Leave to simmer for about 20 minutes or until the sauce is thickened.
Fifteen minutes before the curry is done, put on a pot of boiling water and cook the rice in about 10-12 minutes. Serve the curry with the rice and some spoons of yoghurt or cilantro if you want.
200 gr basmati rice