Vanicks Red Curry Served With Coconut Rice, Plantain And Your Chosen Vegetables.

I made this for dinner and it was quite a delight in my household. Try it too if like me you like experimenting in the kitechen or simply fancy something different for lunch or dinner. You wont be disaapointed and if youre making it for someone else they wont be disaappointed either.

Ingredients:

• 1 chicken, about 1.5kg, jointed into 6 pieces

• 2 tablespoons vegetable oil

• 2 large onions, finely chopped

• 3 garlic cloves, finely chopped

• 2 tablespoons curry powder or paste

• 500ml chicken stock

• 1 tablespoon tomato purée

• 1/2 teaspoon sugar

• 2 tablespoons Greek-style yoghurt

• salt and freshly ground black pepper

• chopped fresh coriander to garnish

Method

1. If you don't like chicken skin, you might want to remove skin off at this stage. Or simply let your butchers do this for you when buying chicken. Then season Chicken with salt and pepper.

2. Heat your oil in a deep frying pan or flameproof casserole pot. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove chicken and set aside on a plate.

3. Cook the onions in the same pan for 5 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring for about 1 minute or so.

4. Add the stock, tomato purée, sugar and seasoning. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until tender, turning the chicken pieces halfway through cooking.

5. Using a Spoon, Remove the chicken to a serving dish. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Check seasoning, then pour the sauce over the chicken. Scatter over the chopped coriander.

Serve with Boiled rice, coconut rice or any rice of your choice. you can also choose to eat your curry with potatoes or nan bread. Enjoy!! xoxo