This Chicken Curry is another great family recipes. It’s quick and simple and you have the option to make it as chilli hot or as mild as you like. You can also keep it in the fridge for a couple of days if you don’t want to eat it all.

Ingredients:

• Chicken  (1kgs Thighs & Drumsticks) £3.00
• Oil (I prefer Ground Nut oil but you can use Vegetable oil) £1.50
• 6 Good size Onions £1,20
• 6 cloves of Garlic £0.50
• Tumeric powder £0.85 (available at all good supermarkets)
• Medium Curry Powder  £1.00 (available at all good supermarkets)
• Mild Chilli powder £1.00 (available at all good supermarkets)
• Cloves Sticks £1.50
• Pack of Small Green Chillies £0.76
• Salt

Total: £11.31 serves 4 people, £2.82 per head

I prefer using a combination of chicken drumsticks and thighs, as the bones add extra flavour to the meat.

Step 1: Cut up the onions and dice the garlic. Poor out a full cup of oil.

Onions, garlic & oil

Step 2: Poor the oil into a saucepan, heat and add the garlic & onions.

Step 3: fry the onions till they are brown

Browned onions

Step 4: Add 2 cut fresh green chillies and 2 crushed clove sticks. You can add more chillies if you want it hotter or reduce the chillies or leave them out if you want it milder.

2 clove sticks & 2 fresh green chillies

Step 5: Add ‘3x level Dessert Spoons’ of Tumeric powder and ‘3 & 1/2 x level Dessert Spoons of Mild Curry Powder’ and ‘1x level Tea Spoon of  Medium Chilli Powder’. Stir in well.

Step 6: Add the Chicken and stir.

Step 7: Add water till the Chicken is covered.

Step 8: Cover with a lid and let simmer on a medium heat for 30 minutes.

Step 9: After 40 Minutes, taste, add salt if required and remove the lid and let simmer for a further 20 minutes.

Anglo Burmese Chicken Curry

Step 10: Turn off the heat and let the curry sit for at least 10 minutes. Then warm it up when you are ready to serve.

Anglo Burmese Chicken Curry & rice with salad

I usually have it with Basmati plain white rice and a fresh, tomato, cucumber & spring onion salad.

You can make a batch and keep it in the fridge for a couple of days. In fact I think it taste better the next day.

Enjoy