-
1
In a large pan add a couple of spoonfuls of vegetable oil, once it's warm add the chicken and saute until it's cooked. Next add red onions and cook for about 5 minutes or until it has become soft, then add minced garlic and ginger cook for 2 minutes. Add all of the spices to the pan, and stir continuously for about 3 minutes, the spices will release their aroma.
-
2
Make sure the stewed tomatoes are in small pieces, then add them to the pan,combine thoroughly.If using bouillon cube dilute it in the water and add it to the chicken and spices, or just add the chicken stock. Stir the mixture and cook for another 5 minutes, then reduce heat, and add the coconut milk. Under low heat cover and let it cook for another 10 minutes.
-
3
Almost finished, taste your curry, does it need a bit more salt or more spices? I always double the spices and triple the chili given above, because I like my curry very fragrant and spicy. But this is up to you, every one's taste is different. The more you cook with spices you'll learn to use them by feel, you won't pre-measure anything. I did, and I had to stop to measure these just so I could do this post:)
-
4
Once you've tasted and if you added anything else you should cover and let it simmer a little longer.
-
5
That's it, super simple and ready in about 30 minutes. Serve with steamed white rice or vegetable spiced rice and or some naan bread, (recipes for the rice and eggplant in photo will follow) Now the best part.....
