I can't remember who gave me this recipe but think it may have been my cousin Sue. I know that I have been making this from before my son Scott was born and he is now 36 so it have been in my recipe book forever it seems. It is a different variation of most chicken curries, has a little preparation to do but is still very simple to make and very tasty.
PREPARATION:
1 whole fresh chicken or fresh chicken thigh fillets
3/4 cup of peanut or olive oil
3 onions chopped
1/4 teaspoon paprika
1/4 teaspoon tumeric
1/4 teaspoon ground ginger
1/4 teaspoon cayene pepper
1/4 teaspoon curry powder
1 teaspoon salt
1 cup water
Cut chicken up into small pieces. Bring the oil to the boil in a large pot and quickly add the chicken to it. Add all other ingredients and turn down and let simmer for approx 30 minutes for until cooked through. Serve with steamed rice and vegetables.
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