Carrot Chicken Curry


Carrot Chicken Curry:
Half a chicken cut into pieces
4 diced tomatoes
A third cup cooking oil
Curry powder
Cumin powder
Turmeric powder
2 tbsp mayonnaise (optional)
Lemon pepper seasoning (optional)
2 cups shredded Carrots
Sumac spice (optional)
Lemon juice
Chili powder
Green chilies
Sambal oelek or any chili paste (optional)
Chili flakes
2 tsp tomato paste
Garlic powder
Ground black pepper

Marinate the chicken with garlic powder, salt, ground black pepper, lemon pepper seasoning, some lemon juice and bake in the oven until fully cooked.
Remove from the oven and keep aside.
For the curry:
In a blender add all the remaining, ingredients except the chili flakes and only add half the carrots and leave half for later use.
Blend into a smooth paste.
In a pot, add some oil and pour the blended mixture in and cook stirring once in a while.
Next add the remaining shredded carrots and mix well.
Once the mixture is more than half way cooked add the baked chicken and mix well.
Taste for salt, acidity and spices.
Continue cooking the curry until everything is well mixed together and everything is well cooked.
Serve the curry with rice or any kind of bread.

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