Hot and spicy chicken curry

Name: Hot and spicy chicken curry
Total time: 60 min
Ingredients: 1/4 cup (60ml) vegetable oil; 1.7 kilograms chicken thigh fillets, halved; 1 (200g) brown onion, sliced thinly; 4 cloves garlic, crushed; 2 1/2 centimetre (15g) fresh ginger, grated; 10 curry leaves; 410 grams canned diced tomatoes; 1 cup (250ml) chicken stock; 10 centimetre (20g) stick fresh lemongrass, bruised; 1/2 cup (125ml) coconut milk; 1 cup loosely packed fresh coriander leaves; Spice blend; 1 tablespoon ground coriander; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground fennel; 1 teaspoon hot chilli powder; 1 teaspoon ground cinnamon; 1 1/2 teaspoon ground turmeric; 2 teaspoons ground cumin

www.nzwomansweeklyfood.co.nz

There is something deeply satisfying about making you own curry from scratch. The spice blend we've used for this hot and spicy chicken curry results in a depth

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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