As a special bonus for Don Burke’s 2UE listeners, Tracy Rutherford has created a easy chicken curry that is rich with authentic curry flavours.
Tracy’s Chicken Curry
Preparation time: 30 minutes
Cooking time: about 40 minutes
Serves: 4
1 tablespoon vegetable oil
1 onion, halved and sliced
2 garlic cloves, crushed
2 teaspoon grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
750g chicken thigh fillets, trimmed and cut into 3cm pieces
400g can diced tomatoes
1 cup (250mL) chicken stock
500g sweet potato, peeled and cut into 3-4cm chunks
80g baby spinach leaves
1/2 cup (125mL) light coconut milk
cooked basmati rice, to serve
1. Heat the oil in a large saucepan and add the onion. Cook over medium heat for about 10 minutes, until soft and golden brown. Add the garlic, ginger and spices and cook, stirring for about 30 seconds, then add the tomatoes and stock. Stir well, scraping the bottom of the pan.
2. Stir in the chicken and sweet potato. Cover and bring to the boil, then reduce the heat to low and simmer for 30 minutes, until the sweet potato is soft. Take the lid off for the last 5 minutes of cooking.
3. Add the spinach and stir through to wilt, then stir in the coconut milk. Serve with rice.
Note: don’t be put off by the long ingredients list, it is mostly the dried spices which are readily available at the supermarket. Have the garlic, ginger and spices measured out into a small bowl so you can add them all at once to prevent them burning. The heat factor is not high, just moderate, but you can decrease the cayenne to 1/4 teaspoon if you prefer a milder curry.
