Chicken curry mildura

Recipes / Meat

Chicken curry is always a favourite during the cold winter months and using drumsticks means that this recipe is budget-friendly too.

Recipe «Chicken curry mildura» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 80ml vegetable oil or melted ghee, 2 brown onions, coarsely chopped, 1 tsp cardamom seeds , bruised, 6 fresh red birdseye chillies, finely chopped, 3 garlic cloves, thinly sliced , 3cm piece fresh ginger, peeled, finely chopped, 30g curry powder, 8 chicken drumsticks, skin removed , 2 sebago potatoes, peeled, coarsely chopped, 10 fresh curry leaves, 1 425g can diced tomatoes, 60ml oyster sauce, 2 tbsp soy sauce, Salt, to taste, 1 tbsp mild curry paste, 1 cup loosely packed chopped fresh coriander.

Ingredients:

  • 80ml vegetable oil or melted ghee 
  • 2 brown onions, coarsely chopped 
  • 1 tsp cardamom seeds , bruised 
  • 6 fresh red birdseye chillies, finely chopped 
  • 3 garlic cloves, thinly sliced 
  • 3cm piece fresh ginger, peeled, finely chopped 
  • 30g curry powder 
  • 8 chicken drumsticks, skin removed 
  • 2 sebago potatoes, peeled, coarsely chopped 
  • 10 fresh curry leaves 
  • 1 425g can diced tomatoes 
  • 60ml oyster sauce 
  • 2 tbsp soy sauce 
  • Salt, to taste 
  • 1 tbsp mild curry paste 
  • 1 cup loosely packed chopped fresh coriander 

Instructions

  1. Heat the oil in a large, flameproof casserole dish over medium-high heat. Add the onions and cardamom, and cook, stirring occasionally, for 3 minutes or until onion softens. Add the chillies, garlic and ginger, and cook, stirring, for 5 minutes or until onions brown.
  2. Add curry powder to the casserole dish and cook, stirring, for 1 minute or until a paste forms. Add the chicken and cook, turning, for 2 minutes or until chicken is coated in the spice paste. Add the potatoes, curry leaves, tomatoes, oyster sauce and soy sauce, and stir until well combined. Cover and cook, stirring occasionally, over low heat for 25 minutes or until potatoes are tender. Taste and season with salt.
  3. Add curry paste and half the coriander to chicken mixture, and cook over low heat for 10 minutes or until sauce thickens slightly. Sprinkle remaining coriander leaves over the curry and serve immediately.