Quick Gunpowder Chicken Curry

Quick Gunpowder Chicken Curry

Serves: 4
Prep Time 15mns + Cook Time: ~30 minutes

Ingredients:

  • 500g chicken casserole pieces (for best results) or thighs, cut into chunky pieces. 
  • 30g of Spice Squad Gunpowder Spice Mix
  • 1/2 large red onion, finely chopped
  • 1/2 Cup Coconut Milk or 1/4 cup of Greek yogurt mixed with 1/4 cup of water 
  • 2 tablespoons vegetable oil (or any neutral oil)
  • This blend keeps it low—add up to 1/4 tsp if you’d like a little more! 

Instructions:

  1. Marinate the meat with Gun Powder spice blend & 1/4 cup of water of water for a minimum 15 minutes (longer the better, but we are here for a quick one aren't we ?).
  2. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
  3. Add the marinated meat to the pan with 3 tbsp of water. Stir thoroughly and let it slow-cook with the lid on for 15 minutes. Use low flame, stirring every 5 minutes.
  4. Pour thick coconut milk (or Greek yogurt with water) & continue cooking with lid off. Stir every 5 minutes for another 15mins or until the meat is tender.

Tips:

  • Add an extra 1/4 cup of coconut milk if you’d like to dial down the heat.
  • Let the curry rest, when the oil starts to separate, it’s your cue to dive in!

Serving Suggestions:

  • Serve hot with steamed basmati rice or warm naan bread.
  • Add a side of fresh cucumber raita or simple salad to balance the spices.
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