Chicken Curry

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Method

Step 1:

Heat 3 tablespoons of Excella Sunflower Oil in a medium to large sized pot. Season the chicken with salt and pepper and brown the chicken pieces for 3 - 4 minutes. Transfer to a separate plate.

Step 2:

Add more oil if needed, reduce heat to low - medium and cook the onion until translucent. Add in garlic, ginger and curry powder and cook until fragrant, around 3 - 4 minutes.

Step 3:

Pour in the tomatoes, cream or coconut milk and chicken stock and return the chicken pieces to the pan. Bring the curry to a boil and reduce heat to low.

Step 4:

Cover the pot and let the curry simmer for 25 - 30 minutes or until the chicken is cooked through.

Step 5:

To make the yellow rice, bring 3 cups of water to the boil, salt and add a teaspoon of turmeric to the water. Cook the rice until light and fluffy.

Step 6:

Serve up and enjoy!