Authentic Chicken Curry with No Roux

• 500 grams Chicken (dark or light meat)
• 2 large Onion
• 1 Carrot
• 2 pieces Ginger
• 1 can Canned tomatoes
• 50 ml Red wine
• 1 Soup stock cube
• 4 tbsp Curry powder
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• 1 tsp Salt
• 1 Cinnamon powder
• 1 Nutmeg
• 1 Bay leaf
• 1/2 tsp Coarsely ground black pepper
• 3 tbsp Vegetable oil

1. Chop up the onion roughly and puree in a blender.
2. Chop up the carrot and ginger roughly too, put in a blender with a little water (about 30 ml) and puree.
3. Lightly season the chicken with salt and pepper, and brown it in a pan in oil.
4. Add the pureed onion, carrot and ginger to the pan, mix and simmer over low heat for 5 minutes.
5. Add the canned tomatoes and the soup stock cube.
6. Pour the red wine into the empty tomato can and use it to rinse out the can.
7. Add the wine to the pan and simmer over low heat for another 15 minutes.
8. Add the ingredients, and simmer for 15 minutes more.
9. Add some coarsely ground black pepper to finish.
10. Serve topped with sliced almonds and chopped parsley.
11. Bon appetit!

onion, carrot, ginger, tomatoes, red wine, cube, curry, oyster sauce, sugar, salt, cinnamon powder, nutmeg, bay leaf, ground black pepper, vegetable oil

Taken from cookpad.com/us/recipes/168297-authentic-chicken-curry-with-no-roux (may not work)