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Chicken curry.
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Anyone got a good chicken curry recipe?
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CHICKEN CURRY
1) Peel and chop 2 large Spanish onions. Fry � of these in a little vegetable oil until translucent � don�t let them turn brown. Don�t use green olive oil. Put the rest of the onion to one side.
2) Add the cubed chicken � I use boned and skinned breast and allow one breast per person. Fry the meat until all the surface rawness has gone, turning frequently.
3) When the meat has browned, add the curry paste of your choice depending on how hot you like it. I use Vindaloo paste. Make sure it is Pataks paste and not a cook-in sauce. This amount of meat will need about 2 tablespoons. It is important to stir the paste in and get the heat up so that you are almost frying the meat in the paste. Keep this up for 5 minutes.
4) Add a large can of chopped tomatoes and stir in, bringing the lot back to the boil. Add a little salt and just a sprinkling of malt vinegar. Cover and gently simmer for at least 30 minutes stirring frequently � the meat needs to be cooked until really tender.
5) At this point you can turn it off and reheat it when you are ready to eat. Leaving it to stand will improve the flavour. When you come to reheat add the remaining chopped onion � this will add texture to the curry. You can also add a little water if it looks too dry. Add some washed and chopped coriander 5 minutes before serving. I like to add a decent sized bunch.
6) Serve with basmati rice. This recipe also works with goat.
1) Peel and chop 2 large Spanish onions. Fry � of these in a little vegetable oil until translucent � don�t let them turn brown. Don�t use green olive oil. Put the rest of the onion to one side.
2) Add the cubed chicken � I use boned and skinned breast and allow one breast per person. Fry the meat until all the surface rawness has gone, turning frequently.
3) When the meat has browned, add the curry paste of your choice depending on how hot you like it. I use Vindaloo paste. Make sure it is Pataks paste and not a cook-in sauce. This amount of meat will need about 2 tablespoons. It is important to stir the paste in and get the heat up so that you are almost frying the meat in the paste. Keep this up for 5 minutes.
4) Add a large can of chopped tomatoes and stir in, bringing the lot back to the boil. Add a little salt and just a sprinkling of malt vinegar. Cover and gently simmer for at least 30 minutes stirring frequently � the meat needs to be cooked until really tender.
5) At this point you can turn it off and reheat it when you are ready to eat. Leaving it to stand will improve the flavour. When you come to reheat add the remaining chopped onion � this will add texture to the curry. You can also add a little water if it looks too dry. Add some washed and chopped coriander 5 minutes before serving. I like to add a decent sized bunch.
6) Serve with basmati rice. This recipe also works with goat.
Serves 4
approx 3-4 tablespoons of Olive Oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chillies de-seeded and chopped
1 handful of curry leaves chopped (optional)
2 thumb sized pieces of fresh ginger peeled & grated
3 onions peeled & chopped
1 teaspoon chilli powder
1 teaspoon turmeric
1 can chopped tomatoes
1 tin coconut milk (low fat works well)
Salt & Pepper
enough diced chicken for 4 servings
1 tablespoon coriander seeds
(note : I use those squeezy tubes of chilli and ginger to save time)
Heat the olive oil in a saucepan and when hot add the mustard seeds and put on lid, wait for them to pop and add the fenugreek seeds, chillies, curry leaves, and ginger.
Stir and fry for a couple of minutes.
Add the onions and cook till light brown and soft, then add the chilli powder and turneric. Stir and fry for a couple of minutes.
Add the tomatoes. Add the coconut milk and half a can of water, stir well and simmer for about 5 - 10 minutes until it has the consistency of double cream.
Taste and season with salt and pepper.
Stir fry the chicken and coriander seeds till lightly browned then add to the sauce and simmer till the chicken is cooked.
Cook rice (basmati)
Serve and enjoy. Fresh coriander sprinkled over it is lovely as well.
This freezes well.
approx 3-4 tablespoons of Olive Oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chillies de-seeded and chopped
1 handful of curry leaves chopped (optional)
2 thumb sized pieces of fresh ginger peeled & grated
3 onions peeled & chopped
1 teaspoon chilli powder
1 teaspoon turmeric
1 can chopped tomatoes
1 tin coconut milk (low fat works well)
Salt & Pepper
enough diced chicken for 4 servings
1 tablespoon coriander seeds
(note : I use those squeezy tubes of chilli and ginger to save time)
Heat the olive oil in a saucepan and when hot add the mustard seeds and put on lid, wait for them to pop and add the fenugreek seeds, chillies, curry leaves, and ginger.
Stir and fry for a couple of minutes.
Add the onions and cook till light brown and soft, then add the chilli powder and turneric. Stir and fry for a couple of minutes.
Add the tomatoes. Add the coconut milk and half a can of water, stir well and simmer for about 5 - 10 minutes until it has the consistency of double cream.
Taste and season with salt and pepper.
Stir fry the chicken and coriander seeds till lightly browned then add to the sauce and simmer till the chicken is cooked.
Cook rice (basmati)
Serve and enjoy. Fresh coriander sprinkled over it is lovely as well.
This freezes well.
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