Chicken Curry
![](https://www.godsview.org/uploads/images/keeping-the-feast_109_medium.jpg)
This recipe is from the 2010 St. Mary's cookbook Keeping the Feast. Copies are available for $15; email Sherrie Simmonds to arrange purchase and delivery.
Chicken Curry
Philip & Susan Rorison
approximately one hour prep and cooking time
serves 2
Editor's note:
Ah, curry! This recipe makes use of many aromatic spices, sauteed in oil to fully develop and mingle their flavors. If you can, get whole spices and grind them just before using them in this recipe - you'll be amazed at the difference it makes to the flavor!
For curry
1 teaspoon olive oil
2 onions, finely chopped
5 cloves garlic, finely chopped
5 spring onions, chopped
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper (or to taste/spice preference)
ground black pepper to taste
salt to taste
1 cup tomato sauce or chopped tomatoes
1/2 cup raisins
1 1/2 cups chopped, cooked chicken
1 cup chicken stock
1 teaspoon arrowroot powder (cornstarch to thicken if necessary)
For rice
1 cup basmati rice
2 cups water
1/2 teaspoon cumin seed
Heat olive oil in a large, lidded frying pan or wide saucepan that will accommodate all the curry ingredients. Sweat (saute) onions in oil until soft and translucent, then add garlic, curry powder, ground cumin, coriander, ginger, turmeric, red pepper, black pepper, and salt. Saute until aromatic, then stir in tomatoes, raisins, chicken pieces, and chicken stock, and bring to a gentle simmer with the lid on for about 30 minutes. To thicken, either simmer with the lid off or add arrowroot. In a separate, small saucepan, rinse rice, then add water and cumin seed and bring to boil with the lid tightly on. Simmer on low with lid on until rice has absorbed all the water (about 15 minutes). Tip: Serve with mango chutney bought at the St. Mary's Bazaar.
Note: This recipe is a great way to use meat from your leftover Sunday roast.