Chicken curry chuck

Chicken curry chuck
Curry is a stew. Do not read cookbooks about making one. Make your curry like the Indians and Pakistani cooks do: chuck it all in. Cooking bit-by-bit is not necessary.

Put large onion fine sliced into a cooking pot with some olive oil. Put your 4lb of skinned chicken in with it, around 1lb per person, sliced up. Chicken with bones gives a better flavour.

Stir in around a quarter of a jar of Patak’s korma paste (not the sauce product, that is diluted) to coat the chicken and onion. Add a spoon of sugar. If you can’t get the paste, then use: coriander (three heaped tablespoons) tumeric (one tablespoon) and cumin (half tablespoon).

If you like medium hot dishes, then throw in a teaspoon of chopped chillies. For hotter dishes, throw in two spoons etc. Add a can of chopped tomatoes. Add two cups of Greek yoghurt or a cup of cream.

Put on lid and stick in the oven for an hour at 200 degrees. It’s done.

If you leave it in the fridge to eat the next day, the flavour is much deeper.

Serve with a side dish of chopped cucumber mixed with Greek yoghurt and mint, and Basmati rice.