Heat a large heavy-based saucepan and brush with a little oil. Season the chicken pieces and brown, skin side facing down, until crisp and golden. Remove from the saucepan with a slotted spoon and sauté the onion and garlic in the remaining fat until tender and fragrant. Add more oil if necessary. Sprinkle the curry powder over the onion mixture in the saucepan and stir-fry for another minute. Add the remaining ingredients, except the apples, and return the fried chicken pieces to the saucepan. Reduce the temperature, cover and simmer slowly for 40 minutes. Remove the lid and add the diced apple. Simmer until the chicken is done and cooked and the sauce has thickened slightly. Adjust the seasoning if necessary and stir in half the coriander leaves just before serving. Slice the chicken breasts if using, and serve on rice with the other chicken pieces. Garnish with the remaining coriander leaves. Serves 4-5.
Easy chicken curry
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