Hull One World Shop Logo Fairtrade Label

The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Chicken Curry

This is a versatile dish, and forms the basis of a lot of Indian / Asian cooking.
The meat content can vary according to what you have / fancy.
Serve with a Peas Pilau and chutneys of your choice.
If you have used a lot of chilli for a hot meal, then a cucumber raita side dish is a cool idea.
Serves 4 unless one of the four is a hungry teenager.

Ingredients

60 ml cooking oil
1 large onion peeled and chopped
1 clove garlic, peeled and chopped
900g chicken breast cut into cubes
100 ml FAIRTRADE white wine (optional)
400gm can of chopped tomatoes
Salt and FAIRTRADE ground black pepper to season
5 ml Fair Trade ground cumin
5ml Fair Trade ground coriander
2.5ml Fair Trade chilli powder
FAIRTRADE Sources
Spices
Wine
Raisins
Sultanas

Method

In an oven proof skillet fry the onions and garlic at medium heat until starting to turn translucent.
Add the cumin, coriander and chilli powder and fry for a minute. Don't worry if the spices and oil form a layer on the bottom of the pan.
Now add the chicken, stirring until all of the meat is browned. Usually the meat starts to leak the water that has been added by the butchers to increase the weight. This water will absorb most of the spice mixture from the pan bottom.
Add the wine if used, and bring to the boil.
Add the tomatoes and bring to the boil. Cover and turn down to a gentle simmer.
After a few minues add the salt and pepper to taste.
Place in a pre-heated oven at Gas Mark 4 and cook for 40 minutes to 1 hour.
Serve.

To serve

Serve with Peas Pilau and Cucumber Raita.

Variation

Try adding 50 gm FAIRTRADE dried fruit with the onions.