Creamy Chicken Curry

Ingredients

• 2 kg chicken pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 30 g fresh ginger, grated
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 500 ml chicken stock
• 250 ml fresh cream
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Season the chicken with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Garlic Melt.
3. Brown the chicken in batches until golden brown. Remove and set aside.
4. Add the onions and cook until soft and lightly caramelised.
5. Stir in the garlic and ginger and cook for 1 minute until fragrant.
6. Add the tomato paste and grated tomatoes and cook for 3–4 minutes.
7. Return the chicken to the pot and add the chicken stock, Worcestershire sauce and bay leaves.
8. Cover and simmer for 45–50 minutes, until the chicken is tender.
9. Reduce the heat to low and stir in the fresh cream. Simmer gently for 5 minutes without boiling.
10. Remove the bay leaves, season with salt and black pepper to taste, and garnish with chopped parsley.

Serving Suggestion