Mild Chicken Curry Recipe

Delicious Indian Curry Recipe

My great-grandfather emigrated from Punjab in Northern India (now Pakistan) to Australia around 1860 with little more than a suitcase of clothes and mementos, a ship full of camels.......and this fabulous curry recipe that has survived 4 generations. Northern Indians are known to love hot & spicy food, but also more subtle varieties of curry.

Please enjoy!

Preparation- 30 minutes Cooking time- minimum 3 hours (even better if left overnight!)

Ingredients 2 tablespoons vegetable oil or ghee 1 brown onion roughly chopped 3 large potatoes peeled and cubed 2 carrots peeled and chopped thick 1kg either chicken, beef or lamb, roughly cut into large chunks 3 Tablespoons curry powder 1 tablespoon Cumin powder 2 teaspoons Garam Masala 1 Can whole peeled tomatoes chopped roughly 1-2 litres water 1cup stock bayleaf (optional) salt to taste

Heat oil and brown onions in a large heavy stewpot until clear add 1 tablespoon curry powder and mix into onions add meat and stir until browned add half of water, stock and remaining spices to taste- bring to boil add tomatoes, potatoes and carrots whilst continually stirring. reduce heat .leave covered for 1 hour, checking and stirring regularly . Don't allow to stick to bottom of pot add more water if necessary Potatoes and carrots should be well cooked, and curry should have thickened If still watery after1 hour, mix 1 1 tablespoon cornflour in water and stir into curry to thicken. Slowly simmer until thick.

Serve with rice, and a squeeze of lemon on top for added zing. This tastes SO GOOD the day after. Please let me know if you make this, Nan would love to hear what you think of her curry. Enjoy