Munns's Munchies - quick Chicken Curry - fruity sweet 'n spicy

Those who know me well will know of my liking for curries, some of which I will admit are somewhat hot, my good lady wife even says that some can walk across the plate all on their own. Indeed, I am apparently famed (more like infamous) in one circle, for cooking a curry whilst "camping in the bush" that few could manage, anyway enough of that. This one is easy fruity sweet yet well spiced, you can adjust the heat to taste. It is quick and easy, cooked in one pot from start to service in under 2 hours.

 What you need

First a good large covered deep fry pan or saucepan. I use a stoneware one as it is non stick (its has been well seasoned), and provides an even heat.

1 large breast of chicken, you could use pork.
1 medium potato
1 large or 2 small onions
Veggies to your liking I used the last of some broccoli. Cauliflower is also good even peas work.
1/4 cup sultanas. (alternative could be a cubed apple)
1 chicken stock cube
1 sachet tomato paste
2 dessertspoons Plain flower (or gluten free alternative as a thickener if you are gluten allergic)
Shredded coconut for topping on service
2  heaped dessert spoons Fruity sweet curry powder. I use Rawleigh's. ( Ph Number below)
2-3 tablespoons Olive oil
Butter - a rounded heaped teaspoon
3/4 teaspoon of cumin
3/4 teaspoon tumeric
1 teaspoon of ground garlic
1/4 teaspoon chilli or to taste. This will give a good tang of heat. On a 1 to 10 scale 3-4 !
ground sea salt and black pepper to taste.

What you do

Add oil to pan and warm, add curry, tumeric, cumin, chilli and garlic powders. I use all dry variety.
Stir and mix well and heat on low heat. 3-4 minutes. Add salt and pepper.
Add chopped onions and soften mixing in well, increase heat to medium
Add diced chicken, I prefer larger cubes about 2 -3 cm square, and lightly brown.
Reduce heat to low, add 2 heaped dessertspoons plain flour mixing well to cover the meat and onions.
As mixture dries out add butter and a little water, about a shot glass full, mix well leave for 2-3 mins
Add dissolved stock cube in 3 cups of hot water and tomato paste
Mix well and allow to thicken
Dice potato into cubes about 3-4 cm and add to mix with desired veggies. I used the chopped stalks and florets of broccoli. Mix in well.
Add sultanas and mix in
Bring to boil and them turn down to a very low heat cover and leave to simmer for an hour.
Lift lid and stir well, adjust heat if desired by adding more chilli.
At this stage a choice of thick curry sauce or thin it down with up to one cup of water.
Mix in well cover and simmer for another 20-30 minutes
Remove from heat, serve with rice, of your choice and Naan or Roti bread. Ordinary bread will do if you don't have the real deal , it is great for mopping up that sauce.
Top with shredded coconut.

Enjoy

Rawleigh's Sydney Office is at Phone:  02 4577 7997. There are local distributors or buy online.

Photos Copyright John Munns