Chicken curry mildura
Recipe type: Curries
Chicken curry is always a favourite during the cold winter months and using drumsticks means that this recipe is budget-friendly too.
- 80ml (1/3 cup) vegetable oil or melted ghee
- 2 brown onions, coarsely chopped
- 1 tsp cardamom seeds (MasterFoods brand), bruised
- 6 fresh red birdseye chillies, finely chopped
- 3 garlic cloves, thinly sliced
- 3cm piece fresh ginger, peeled, finely chopped
- 30g (1/4 cup) curry powder (Keen's brand)
- 8 chicken drumsticks, skin removed
- 2 sebago (brushed) potatoes, peeled, coarsely chopped
- 10 fresh curry leaves
- 1 425g can diced tomatoes
- 60ml (1/4 cup) oyster sauce
- 2 tbs soy sauce
- Salt, to taste
- 1 tbs mild curry paste (Patak's brand)
- 1 cup loosely packed chopped fresh coriander
- Heat the oil in a large, flameproof casserole dish over medium-high heat. Add the onions and cardamom, and cook, stirring occasionally, for 3 minutes or until onion softens. Add the chillies, garlic and ginger, and cook, stirring, for 5 minutes or until onions brown.
- Add curry powder to the casserole dish and cook, stirring, for 1 minute or until a paste forms. Add the chicken and cook, turning, for 2 minutes or until chicken is coated in the spice paste. Add the potatoes, curry leaves, tomatoes, oyster sauce and soy sauce, and stir until well combined. Cover and cook, stirring occasionally, over low heat for 25 minutes or until potatoes are tender. Taste and season with salt.
- Add curry paste and half the coriander to chicken mixture, and cook over low heat for 10 minutes or until sauce thickens slightly. Sprinkle remaining coriander leaves over the curry and serve immediately.
Curry leaves are available from most fruit and vegetable stores.