Hurry Curry is the perfect match for this chicken curry with red capsicum and green chillies in a
thick tomato sauce. Use “drumettes” or any other chicken pieces.
600 g chicken drumettes
2 tbsp vegetable oil or ghee
1 onion, finely chopped
2 cloves garlic, crushed
1-2 tbsp Spice Fusion Hurry Curry
1 or more chopped green chillies, optional
1 can tomatoes, whole or chopped
½ cup chicken stock or water
1 red capsicum, roughly chopped
Salt and cracked pepper to taste
Coriander leaves to garnish
Puree tomato pieces in a blender (optional). Add salt and pepper to taste.
Heat oil or ghee in large frying pan and sauté onion until just turning golden;
add garlic and chillies, if using, and cook for a minute or so.
Add Hurry Curry and cook, stirring, for about 30 seconds to a minute or until fragrant.
Add chicken pieces to pan and mix well with sauce, add stock and cover pan with a lid.
Bring to a boil then simmer, uncovered, for 15 minutes.
Add tomato puree and capsicum and cook for a further 15-20 minutes or until chicken
is cooked through and sauce has thickened. Garnish with coriander leaves.
