I just love a good curry, but a spicy curry is not everybody’s cup of tea. This is a very light one pot chicken dish and is sort of my go-to for home and work. I can’t even count how many times I have made this. I would not call it a traditional curry dish by any means, but it takes on the curry spice flavours fantastically and I think it will satisfy even those that are not especially fond of spicy food. It is also perfect to use up leftover roast chicken if you do not fancy making it with raw fresh chicken. Serve with just plain boiled Basmati rice and it is even better the next day so make enough so you have some leftovers. Have fun making this curry and let me know what you think!
Ingredients
- 1 tbs Oil or 1 heaped tsp Ghee
- 2 Chicken legs, portioned (or your leftover roast chicken)
- 1 Onion, finely sliced
- 2 cloves Garlic, crushed
- 1 thumb size ginger, finely grated
- 2 Carrots, sliced in chunks
- 2 Potatoes, sliced in chunks
- 1 tsp Mild and Spicy curry powder or Medium curry powder depending on your spice preference.
- 1 tsp Turmeric
- 1 tsp Apricot Jam
- Juice of 1/2 a lemon
- 500 ml Chicken Stock
Method
- Brown the chicken in oil or ghee if using fresh chicken. Take them out and set aside
- Fry the onions until soft and slightly brown. Then add the garlic and ginger and fry for 1 minute.
- Add the curry powder and turmeric and fry for 1-2 minutes to let the flavours marry. Now add the jam and lemon juice. Stir well.
- Lastly add the carrots, potatoes, chicken and stock. Stir and put a lid on.
- Cook on a medium heat for an 1 – 1 1/2 hours until chicken falls from the bone or if you are using leftover chicken, cook everything until the vegies are soft. That will take about 30 – 40 minutes.
- The curry will be ready to be enjoyed.
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