MILD CHICKEN CURRY
The chicken curry is one of the favourite dishes in our household! The kids simply can’t have enough of it. It is rather mild but tastes absolutely scrumptious. For best results and to make sure the chicken is super tender I marinate it and let it absorb all the spices overnight ready to be made on the following day. The flavour after cooking it in the wood burning oven is out of this world! It simply melts in your mouth.
Serves 4 people
Ingredients:
4 chicken breasts
1 red onion
4-6 garlic cloves finely chopped
2 tbsp of finely chopped fresh ginger
1 tsp Himalayan salt
4 tbsp extra virgin olive oil
150ml organic coconut cream or milk
400g tomato passata
Spices:
2-3 tbsp mild curry powder
Half tsp turmeric powder or 1tsp of fresh finely chopped turmeric
1 tsp cumin powder
2tsp dry coriander or 2 tbsp fresh coriander
Half tsp cinnamon
Directions:
Cut the chicken into small pieces and place into a large bowl. Chop the onion, garlic, and ginger and add to the chicken.
Mix together all the spices and stir into the chicken. Add the olive oil and mix well. Cover the chicken & spices with cling film and leave in the fridge overnight.
When ready to cook, transfer the marinated chicken into a wok set over medium heat. Swirl it all around for couple of minutes.
Transfer it all into a clay or ceramic pot with a lid. Add the coconut cream or milk and tomato passata. Mix well.
Close the lid and place it on the oven floor.
Let it slow cook for 2-3 hours and make sure the oven door is closed.
Oven cooking instructions:
Built up the fire in the oven until it reaches up to 200 degrees C. It will take you approx. an hour to do this. Once you have set the correct temperature place the clay pot on the oven floor and close the oven door to retain the heat and slow cook the curry for approx. 3 hours.
Keep checking occasionally to make sure all is bubbling in nicely.
Once the curry is cooked you can bake some naan bread – it only takes 3 min to bake. See our naan bread recipe on how to make it.
