Chicken Curry
- Thread starter Beck70
- Start date
becki2009
Gold Member
i fry onion, garlic, ginger and add lots of veg and chicken. I add cumin, curry or tikka piwder, coriander,paprika, any other spices you like.or chilli depending if you like spicy.Add passata or chopped tomatoes and tom puree. simmer. Towards the end for a few syns a teaspoon of nas peanut butter gives it a creamy taste. or half a tin of light coconut milk.
mayflower curry sauce is 4 syns per 100 ml i think and that tastes of chinese!
mayflower curry sauce is 4 syns per 100 ml i think and that tastes of chinese!
bilsat
Really likes to cook
You could try my peanut curry!
Pete’s Peanut Curry (Revisited)
(Adopted from Tesco’s real food booklet)
Not suitable for people with nut allergies
Serves 2
Ingredients
1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree (s) (sff)
1tbsp sweetener
2 Garlic cloves (sff)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
200mL hot water
150g Pre-cooked chicken (s) (ff)
400g chopped tomatoes (s) (sff)
Method
In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes with the lid on, then add the chicken, tomatoes & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice & side salad, sprinkle coriander if required.
Pete’s Peanut Curry (Revisited)
(Adopted from Tesco’s real food booklet)
Not suitable for people with nut allergies
Serves 2
Ingredients
1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree (s) (sff)
1tbsp sweetener
2 Garlic cloves (sff)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
200mL hot water
150g Pre-cooked chicken (s) (ff)
400g chopped tomatoes (s) (sff)
Method
In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes with the lid on, then add the chicken, tomatoes & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice & side salad, sprinkle coriander if required.
