Saturday, 9 January 2010

Chicken Curry with Vegetables and Rice

Something warming for the cold winter weather. If you prefer a hotter curry just add another chilli pepper or 1 tsp chilli powder.

Serves 4


4 chicken breasts, cut to 1" pieces
2 large onions, chopped
2 cloves garlic, crushed
1" piece of ginger, grated
1 red chilli, de-seeded and chopped
1 tsp ground Cumin
2 tsp ground Coriander
1 tsp Turmeric
2 tbsp ground almonds
2 x 400g tins chopped tomatoes
1 dessert spoon Garam Masala
1 tbsp groundnut oil
1 knob butter


Heat the oil and butter in a heavy based pan and cook the onions until soft. Add all the spices except the Garam Masala, stir well and cook for 2 minutes. Add the ginger, garlic and chilli and cook for another 2 minutes, stirring continuously. Finally, add the chicken pieces and stir well to coat in the onion mixture.

Add the tinned tomatoes and simmer, uncovered, gently for 20 minutes. Stir in the ground almonds, sprinkle the Garam Masala over the curry (don't stir in) and let it stand for 5 minutes.

Check for seasoning, it may not be necessary, and serve with a little basmati rice and steamed vegetables.

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