Easiest Way to Royal at dinner Sunday Chicken curry

Easiest Way to Royal at dinner Sunday Chicken curry Delicious, fresh and tasty.

Sunday Chicken curry. Sunday chicken curry Bengali style To all my lovely readers, thanks for being patient and I acknowledge that I have been missing in action for two weeks. So this week we brought you our family special chicken curry, the regular one, without any frills attached, very simple, basic and yet heart warming chicken curry. Great recipe for Sunday Chicken curry.

Sunday Chicken curry — A Bengali tradition.

This is not a set recipe.

It is versatile and you can add anything you want.

You can cook Sunday Chicken curry using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Sunday Chicken curry

1. It’s 12 of chicken pieces.

2. Prepare 8 of medium sized potatoes, peeled and chopped.

3. It’s 2 cloves of garlic, minced.

4. It’s 1 knob of ginger, minced.

5. Prepare 1 tablespoon of Mother-in-Law curry spice mix.

6. It’s 1 tablespoon of Rajah medium curry powder.

7. You need 2 of fresh chilies, chopped.

8. It’s 1 tin of whole, peeled tomatoes.

9. It’s 1/2 teaspoon of cayenne pepper.

10. Prepare 1 teaspoon of cumin seeds.

11. You need 1 of large onion, finely chopped.

12. You need 1 cup of spinach, washed and chopped roughly.

13. You need 1 pack of assorted vegetables to roast.

14. It’s 1 pack of cauliflower and broccoli rice.

15. It’s 2 tablespoons of olive oil.

16. You need to taste of Salt and pepper.

This is an attempt to recreate the Sunday chicken from back home.

I have added a few extra somethings for some more zing but the basic premises are the same.

It brings back memories of long.

Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors).

Sunday Chicken curry instructions

1. In a pot, add the cumin seeds, mother in law spice and rajah curry powder to toast to bring out the full flavour of the spices. Do this for 2 minutes until the room is filled with the scent of spices. To care not to burn the spices, keep a close eye on the pot. Add the chopped onion and 1 tablespoon of olive oil. Add the garlic and ginger, stir to combine..

2. Add the chicken pieces and stir to coat with the spices..

3. Cook for 15 minutes to brown, then add the tinned tomatoes. Let cook until the tomatoes are macerated and completely incorporated..

4. Add the peeled and chopped potatoes to the pot and stir to incorporate. Cook until the potatoes are soft. This will also thicken the sauce of the curry..

5. When the potatoes are soft, add the spinach to the pot and stir to combine. Take the pot off the heat and set aside..

6. Heat the oven to 200 degrees C. In a roasting dish, add the chopped veggies and sprinkle with cumin seeds and drizzle with olive oil. Season with salt and pepper..

7. Roast for 20 minutes until cooked but still has a little bite to the veggies..

8. Place the packet of cauliflower and broccoli rice in a microwave and cook for 3 minutes. Set aside in a bowl and drizzle with olive oil..

9. To assemble, place the veggie rice on a plate and add the chicken curry, then roasted veggies. Enjoy hot!.

Pour in a can of coconut milk and swirl to combine.

Add chicken, simmer until it's cooked through and finish with some chopped tomatoes.

This recipe lends itself to experimentation, so change it up.

Sprinkle with salt, pepper and paprika.

Panang curry with chicken represents the diversity of Thailand's southern region.