The best Chicken curries use thigh meat! Thigh meat locks in much more moisture than breast meat, meaning that you can cook the curry for a longer time which will bring the best out of the spices you add.
This curry won’t make you cry with heat following these measurements – feel free to add more spice to your taste. Springfield also do diced chicken leg meat which will take some of the hard work out for you!
- 6 x Organic or Free Range Springfield Chicken Thighs (Boneless)
- 2 Medium Onions
- 2 Cloves of Garlic
- Thumb of ginger
- 1 Chilli (Seeds in or out, you decide!)
- 2 Bell Peppers (Red/Orange/Yellow will work best)
- Sunflower Oil to fry
- 1 Tin of Chopped Tomato’s
- 2 Generous Tablespoons of Medium Curry Powder
- 1 Teaspoon of All Spice
- 1 Tablespoon Mango Chutney
- Salt & Pepper to season
- A couple of sprigs of sage to garnish
This dish is a one pot wonder, no need to preheat the oven either! All that is needed is a skillet with a lid. If you prefer cooking in the oven, use an ovenproof casserole dish/cast-iron pan with a lid. Best served with rice, Bombay potatoes, or naan bread.
- Depending whether you opt for diced chicken legs or boneless thighs, the first step will be to chop the chicken into inch cubes. In batches, use a tablespoon of sunflower oil each time to fry off the chicken and place it to one side. (At least 5 minutes per batch until slightly golden on the edges.
- Turn down the heat of the pan and add in the onion. Finely dice the ginger, chilli, and garlic. Add this to the pan along with the curry powder.
- This dry mix might begin to stick, so at this point add the tin of chopped tomato’s to begin to deglaze the pan.
- Return the chicken to the pan and add the chopped peppers, all spice, mango chutney, and seasoning.
- At this point an optional extra is to run through some chopped sage leaves. Cover the pan with a lid and leave it to simmer for 30 minutes, stirring occasionally.
- Invite some friends to enjoy this tasty treat with you!