Thelma’s Chicken Curry

A flavoursome curry that doesn’t require a visit to a specialist spice store.

Ingredients

• 1 whole chicken
• 2oz / 60g butter
• 2 tsps olive oil
• 2 large onions, chopped finely
• 1 clove garlic, crushed
• 2 tbsps curry powder
• 1 tbsp flour
• ¾pint / 425ml chicken stock
• 1 tsp salt
• 2 cloves
• 1 tbsp tomato puree
• ¼ tsp ground ginger
• ¼ tsp cinnamon
• 2 tbsp chutney (mango, sweet or mang0 & lime)
• 1 tbsp lemon juice
• 3 tsp sugar

Method

1. Roast, boil or microwave the chicken. Break apart into bite sized pieces and leave aside.
2. Melt butter & oil in a pan over a meduim heat.
3. Add onions & garlic.
4. Stir in curry powder & flour.
5. Add cloves, tomoato puree, ginger, cinnamon, chutney, lemon & sugar.
6. Blend in the stock and bring to the boil.
7. Reduce heat, season & simmer for 45 min – 1 hour.
8. Remove the cloves and blend the mixture to a smooth consistency with a hand blender. Alternatively, the mixture can be strained.
9. Add the cooked chicken, bring back to the boil and simmer for 5 minutes.
10. Serve with rice.