Chicken Curry

Chicken Curry

Ingredients
1 Desert Spoon of Ground Nut Oil
4 Large Red Onions
8 Large Field Mushrooms
1.5 Pints of Water
1 Chicken OXO
1 Beef OXO
1 Pint of Peas
1 Large Chicken (picked to the bone)
4 Desert Spoons of Mild Curry Powder
4 Desert Spoons of Mango Chutney
2 Standard Jars of Rogan Josh Curry Sauce
Mix
1 Desert Spoon of Sun Dried Tomato Puree
2 Desert Spoons of Plain Flour
S&P

Portions 6

Method
1 Heat the oil in a large pan.
2 Chop the onions and mushrooms to a reasonable size and fry until soft.
3 Season.
4 Put the whole chicken onto cook for time/size in the oven.
5 Take the onions and mushrooms off the heat and add the curry powder stiring until absorbed.
6 Add the flour stirring between spoons until absorbed into a thick mix.
7 Pass some heat through the mix momentarily before adding the stock.
8 Stir in the stock until mix thickens (5 mins).
9 Add the jars of curry mix and puree and stir to simmer for a further 15 minutes.
10 Put in the peas and take off the heat.
11 Put the lid on.
12 Let the mix sit and infuse while the chicken cooks in the oven.
13 When chicken is cooked, strip from the bone and add in reasonable chunks to the saucepan containing the mix.
14 Stir in the chicken and add the mango chutney.
15 Simmer for a further 20 minutes, stiring occasionally.
16 The curry is now ready to be left, put the lid on.
17 Leave mixture over night in the saucepan for the flavours to get in on!
18 Reheat desired portion on a low heat, stirring occasionally (20 minutes).

Notes:
Curry does not have to be left over night and can be eaten at stage 16, but just tastes fuller and tastier if left.