Serves 4 | 1hr 15 mins cooking | 10 mins preparation
Looking for something different to do with chicken thighs I came across a recipe by Jamie Oliver for Gurkha Chicken Curry.
As normal with lots of these chef’s recipe’s unless I know ahead of time and plan my shopping to make their recipe’s I only have half the ingredients already at home, hence I’m calling this Half Gurkha Chicken Curry.
When your cooking everyday dinners at home, from lots of different cuisine’s you have to be flexible with your ingredients and make substitutions for the recipes that you see.
- 8 Chicken thighs – skin removed
- 1 Large onion – finely chopped
- 3 Potatoes – chopped
- 4 Large tomatoes
- 1/2 Bunch coriander – chopped, including stalks
- 3 Bay leaves
- 3 Cloves garlic – finely chopped
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1/2 tsp Ground cinnamon
- 1/2 tsp Curry Powder
- 1 Fresh red chilli – finely chopped
- 1 lemon
- 100ml Cream
- 350ml Water or Chicken stock
- 1/2 tsp Thai red curry paste (optional
- Pre heat the oven to 190c
- Over a medium/high heat brown the chicken thighs for 5 minutes.
- Stir in the ground spices, then add the onion, potatoes, tomatoes and coriander. Turn the chicken and cook for another 5 minutes.
- Poor over the stock and stir, bring up to the boil.
- Add the cream and the juice of 1 lemon and stir.
- Transfer to the oven for 50mins-1hr until the chicken is tender, stirring occasionally.
Serve this with some boiled or coconut rice.
If you have any spare serve this with a dollop of yoghurt and chopped fresh chillies on top of the curry.