CHICKEN CURRY

Usually when I make a chicken curry I use my own blend of curry seasonings – garham masala, tumeric, coriander, cumin, fresh ginger – and they taste great.  Then, my sister in law introduced me to this:   Cartwrights Original Blend Curry Powder.

Wow…..the best curry seasonings I have ever tasted!  Depending how hot you like it – this curry can be made mild or hot.  The seasonings in this blend are perfect.   On the side of the package it lists spices, thickener, GLUTEN FREE!  The company originates in South Africa…if you ever know of someone visiting there…this is worth a buy.   This was really a tasty and easy dish to make.

Note:  I have been looking on line for a company that will ship to Canada and the States, so far no luck, maybe looking in the wrong places?  If anyone finds  a company that will ship to us, can you let me know?  Many thanks!

I cut up one 4lb frying chicken but any chicken parts work

1 large sliced onion

5 minced garlic cloves

1 cup of yogurt

2 Tblsp. Olive oil

1-2 tsp. Cartwrights Original Blend Curry Powder

1-2 tsp. Fresh grated ginger

salt and pepper

Large handful of diced cilantro

Rinse and pat dry the chicken pieces.  Combine the yogurt, salt and pepper, and curry in a large bowl.  Add the chicken pieces, stirring to coat well.

In a dutch oven heat up the olive oil low to medium heat.  Add in the sliced onion – stirring to sweat out.  Continue to cook until the onions have caramelized – not dark brown, but a light brown in color.  Then add in the minced garlic, and grated ginger – stir till fragrant.

Add in the chicken and yogurt sauce, stir to blend, turn down the heat to a low simmer, lid on.  Stir occasionally, cook for 1 hour, or until chicken is cooked through.

When cooked remove from heat and add in the diced cilantro, and adjust seasonings if necessary.

Served over top a plain or a curried rice – delicious!