Chicken Curry


2 large brown onions
2 inch piece of fresh ginger
2 cloves of garlic
1 Tbsp. olive oil
2 Tbsp. curry powder
1 tsp turmeric
1 tsp black mustard seeds
1 tsp Himalayan salt
1 Tbs brown vinegar
800g tinned tomatoes
1.2kg chicken breast
Finely dice the onions. Crush the garlic (or chop finely). Peel and grate the ginger. Chop the chicken into pieces or strips. Brown the onion, garlic and ginger in a large pan with olive oil. Add the curry powder, turmeric and mustard seeds and cook for approximately a minute before adding the salt, vinegar and chicken pieces. Brown the chicken. Then add a large tin (or two small 400g tins) of tinned tomatoes. Mix through thoroughly and simmer for 1-1.5 hours. If the sauce is too thick a little water can be added if required.
It can be served with brown rice or quinoa. Alternatively, for a lighter meal or those who are grain free, it could also be served over some lightly steamed green beans, cauliflower, or zucchini.
We often have a little bit of cucumber yoghurt to accompany this curry.
Cucumber Yoghurt Side Dish
1-2 small Lebanese cucumbers
1 cup Greek yoghurt (or natural yoghurt)
1/4 lemon
4 fresh mint leaves
Chop the cucumbers into small cubes. Add to 1 cup of Greek yoghurt or natural yoghurt (do this just before serving or water leeches out of the cucumber into the yoghurt). Add a squeeze of fresh lemon, some chopped fresh mint and a sprinkle of salt.