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Chicken Curry

bilsat

Really likes to cook
#3
I made this yesterday.......The original recipe didn't use curry powder and only 1 tbsp of garam masala but I found it was too mild!


Pete’s Chicken Curry

Serves 4
Ingredients
600g skinless chicken breast, diced
1 “easy lazy” garlic
1 “easy lazy” ginger
1/2 tsp turmeric
1 tsp cumin seeds
1 tsp paprika
1 tsp ground Coriander
1 tbsp. curry powder
2 tbsp. garam masala
1 onion
200mL chicken stock
400mL chopped tomatoes

Method

Heat a large frying pan with lid, sprayed with Fry Light, add cumin seeds and cook until the flavours are released.

Add garam masala, coriander, curry powder, turmeric & paprika, cook for the flavours to combine then add the chicken, cook for about 5 mins then add the tomatoes and chicken stock.

Place the lid on and bring to the boil, turn down to simmer for 30 mins or until the sauce thickens and the chicken is cooked.

If you want you can add fresh coriander.

Serve on a bed of rice.
 

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#4
you could always google chicken curry or just look up in an indian recipe book - i very rarely make a SW curry i just adapt from my books which is really easy with curry cos generally its the oil that has syns the rest tends to be spices/yogurt/tomato etc
 

bilsat

Really likes to cook
#5
yesterdays curry...............


Pete’s Butternut Squash Chicken Curry

Serves 4
Ingredients

425g/½ butternut squash
1 onion, chopped
1tsp “easy lazy” garlic
1tsp “easy Lazy” ginger
1tsp cumin
1tsp turmeric
1tsp coriander
1tsp garam masala
1tsp madras curry powder
600g chicken, pre-cooked, chopped into cubes
750mL chicken stock
400g Chopped Tomatoes

Method

(This can be made in advance.)
Chop up the butternut squash into small cubes; leave the skin on, extra fibre!

Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins, with a lid on the pan.

Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, remove from the heat and liquidize with a hand blender.

Continue.

Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken cook until chicken has been cooked through. Add garam masala 5 min before serving.
Serve on a bed of rice with a side salad.
 

Attachments

#6
I made this yesterday.......The original recipe didn't use curry powder and only 1 tbsp of garam masala but I found it was too mild!


Pete’s Chicken Curry

Serves 4
Ingredients
600g skinless chicken breast, diced
1 “easy lazy” garlic
1 “easy lazy” ginger
1/2 tsp turmeric
1 tsp cumin seeds
1 tsp paprika
1 tsp ground Coriander
1 tbsp. curry powder
2 tbsp. garam masala
1 onion
200mL chicken stock
400mL chopped tomatoes

Method

Heat a large frying pan with lid, sprayed with Fry Light, add cumin seeds and cook until the flavours are released.

Add garam masala, coriander, curry powder, turmeric & paprika, cook for the flavours to combine then add the chicken, cook for about 5 mins then add the tomatoes and chicken stock.

Place the lid on and bring to the boil, turn down to simmer for 30 mins or until the sauce thickens and the chicken is cooked.

If you want you can add fresh coriander.

Serve on a bed of rice.
Ive been dying for a curry i cant wait for this. :D
 
#7
brill many thanks - ive added the onion, ginger n garlic along with the spices before the chicken so will see how it goes!!
 


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