A mild chicken curry recipe to serve the whole family, made from scratch with spices you have in your cupboard already. Top with chopped fresh coriander and serve over cauliflower rice for a no-frills, satisfying supper.
4 tablespoons olive oil
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
1/4 teaspoon ground ginger
1 teaspoon paprika
3 tablespoons curry powder
1/2 teaspoon caster sugar
1 pinch salt
2 cloves crushed garlic
1 whole chicken, skin removed and cut into pieces
1 tablespoon tomato puree
water to cover
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. The mixture will become much like a paste.
Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.
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