Mash with chicken curry
Serving: 4 – 6
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Directions
- In a bowl combine all the ingredients for the rub together. Sprinkle the rub on the chicken thighs and use your fingers to massage and coat the chicken evenly on all sides.
- Heat 2 Tbsp. of oil in a heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and set aside.
- Slice the onions into slices and chop the garlic cloves.
- In the same pot add the sliced onions and garlic and cook on medium heat until golden and caramelized (6-8 mins).
- In a bowl combine the tinned tomatoes, water, vinegar, bay leaves and apricot jam.
- Place the chicken back in the pot on top of the onions. Pour over the tomato mixture. Simmer uncovered for 80 minutes.
- Serve with our perfect mash and sambals (tomato cucumber salad and sliced bananas).
- You can use chicken breasts instead of thighs, but you might need to increase the cooking time and add some water to keep the chicken moist.
Ingredients
- 2 tbsp hot / 4 Tbsp. mild curry powder
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp turmeric
- 1 tsp coarse salt
- 1 tsp black pepper
- 8 bone in chicken thighs- skin on
- Olive oil
- 2 large onions
- 2 cloves of garlic
- 2 tins of tomatoes
- 2 cups water
- ¼ cup vinegar
- 4 bay leaves
- 3 tbsp apricot jam