Chicken Curry

Name: Chicken Curry
Yield: For 4-5
Ingredients: ¼ teaspoon each ground cinnamon, cloves and cardamom; ½ teaspoon cumin; ½ teaspoon ground chilli; ½ teaspoon ground turmeric; 2 teaspoons ground coriander; ½ teaspoon salt; 1 small roasting chicken; 1 clove garlic peeled and chopped; 3 onions, peeled and chopped; 4 tablespoons yoghurt, olive oil; pinch black pepper

Preparation info

For
4-5

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 small roasting chicken
3 onions, peeled and chopped
1 clove garlic peeled and cho

Main course
Gluten-free

Method

Heat the oil in a saucepan with a lid, and sauté the onions and garlic for a few minutes. Add the chicken, cut in pieces and skinned, and the turmeric, chilli and salt, and sauté until the chicken is lightly browned, five to seven minutes. Add the coriander, cinnamon, cloves, cardamom, cumin and yoghurt, and fry three minutes more. Simmer covered for one hour, adding a little water if necessary