Friday, 22 April 2016

MADE: My Go-To Chicken Curry

I love a good curry. And I'm a bit of a curry snob. I ain't about that bought jar of curry life. It's just not something I do when it is SO easy to just make your own.


You don't just have to use chicken in this - you can use quorn (which I do regularly), tofu, prawns...whatever floats your boat.


This recipe is great as a quick mid-week meal or as an alternative to Indian takeaway at the weekend!


All you need to serve 2 is:
2-3 chicken breasts (depending on size), diced
1 tin of chopped tomatoes
1 tbsp tomato puree
2 tsp turmeric
1 tsp garam masala
1/4 tsp cumin seeds
1 tsp chilli powder
1 tbsp natural yoghurt
1 tbsp GF plain flour mixed with 2 tsp water (to form a paste to thicken the curry)
1 onion (red or white), sliced
2 garlic cloves, crushed
A bit of chopped/diced veg - courgette, aubergine, sweetcorn (optional)
1 spring onion, sliced (to garnish)


Serve with:
Rice and a garlic naan


Let's get started...


1. Heat a little EV olive oil on a low-medium heat in a frying pan. Add your cumin seeds, turmeric, garam masala, crushed garlic and chill powder. Stir with the oil so that nothing burns to the pan. Only needs a couple of minutes before going on to the next step.


2. Add a little extra EV olive oil amd your sliced onions. Fry for a minute or two before turning the heat down a little lower. Make sure the onions soften and don't brown too much.


3. When the onions have softened, add the diced chicken breast. Cook for 8-10 minutes (or until chicken is cooked right through) and stir often. Cut a piece of chicken in half to test, if necessary. If you're adding any veg, add it now.


4. Pour in the chopped tomatoes and allow to reduce. Once stirred and reduced, add the tomato puree. Keep stirring every now and again.


5. Add the plain flour paste. It's important you mix the flour and water before putting it in the pan to avoid lumpy bits of flour in your curry.


6. Stir in the natural yoghurt. The colour should be perfecto now!


7. Allow to simmer on a low heat for 10-20 minutes. Cook your rice during this time.


8. Dish it up with a little bit of chopped spring onion thrown on. Serve with your rice and naan.


This is genuinely my favourite curry recipe and I would never sway towards a shop bought recipe. Doesn't mean I don't enjoy the occasional Indian takeaway or curry out at the weekend though. Next curry to make from scratch: korma!


Do you have a favourite curry?


xo

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