This chicken curry recipe is my favourite cupboard meal. Quick, easy tasty and cheap. All ingredients can be kept in the pantry for this simple curry. This recipe is so versatile you can replace the chicken soup for mushroom soup and the chicken for veggies for a vegetarian option.
1kg chicken pieces (thigh and drums work best)
1 onion chopped
2 gloves garlic crushed
2cm ginger grated
1- 2 tbls curry powder (I use Clive of India)
1 tin cream of chicken soup
1 tin coconut milk
2 tbls of fruit chutney
Dash of soy sauce
In a heavy based saucepan brown chicken off in batches in some oil. Set browned chicken aside.
In the same saucepan fry the onion garlic and ginger on a medium heat until softened. Add curry powder and cook for 1-2 mins until fragrant.
Add tins of chicken soup and coconut milk as well as chutney and dash of soy sauce.
Bring to the boil and re add the browned chicken.
For a slow cook, put lid on and bake in oven at 180deg for 45 mins to an hour. On stove top, cover with lid and cook on lowest setting for 45 mins.
If using breast of chicken, cook the sauce for 20 mins on low and add chicken for the last 20 mins.
Serve with boiled rice, lots of green veggies and an extra dollop of chutney.