Chicken Curry

Ingredients:

• 2 tbsp. Unsalted butter
• 2 tbsp. Vegetable oil
• 1 tbsp. Curry powder
• 1 tbsp. Ground coriander
• 1 tbsp. Ground cumin
• 1 tsp. Cayenne pepper, or to taste
• 2 whole Cinnamon sticks
• 1 medium Onion, chopped finely
• 1 tbsp. Grated fresh ginger
• 4 cloves Garlic, minced
• 1 kg Chicken pieces, preferably thighs, drumsticks and wings
• 2 medium Tomatoes, chopped
• 1 tbsp. Tomato paste
• 2 medium Potatoes, peeled and diced
• 1 medium Rutabaga, peeled and diced
• 1 cup Chicken stock
• 1 sprig Curry leaves
• Kosher salt, to taste
• Fresh coriander leaves, for garnish, optional
• Cooked basmati rice, for serving, optional

Directions:

1. In a No.9 Supreme Casserole, over low heat melt butter and add vegetable oil.
2. Add in curry powder, coriander, ground cumin, cayenne pepper, and cinnamon sticks. Leave to cook for 1 minute, while stirring frequently.
3. Turn the heat to medium and add onion, ginger and garlic. Leave to cook for about 3 minutes, while stirring occasionally.
4. Turn heat to high, add the chicken pieces and stir making sure all the spices and onions are covering the chicken. Cook for 5 minutes.
5. Add in the chopped tomatoes and tomato puree. Give the casserole a good stir.
6. Gently throw in diced potatoes, rutabaga, chicken stock and curry leaves. Allow the casserole to simmer on medium-low heat for about 30 minutes. Stir occasionally until the chicken is cooked through and the vegetables are tender. You can adjust the seasoning with a bit of salt, if needed.
7. Serve garnished with coriander leaves and basmati rice rice, if preferred. Enjoy!