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Chicken Curry
Serves 2
3 Chicken Breasts Chopped into Bite Size Pieces
3 tablespoons of curry paste
one onion (whatever size you want it!)
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Chillies
4 Teaspoons Garlic Puree
2 Teaspoons Ginger Puree
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the curry paste and simmer for 20 minutes or until the chicken is ******, stirring constantly. If needed add more curry paste and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute.
Serves 2
3 Chicken Breasts Chopped into Bite Size Pieces
3 tablespoons of curry paste
one onion (whatever size you want it!)
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Chillies
4 Teaspoons Garlic Puree
2 Teaspoons Ginger Puree
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the curry paste and simmer for 20 minutes or until the chicken is ******, stirring constantly. If needed add more curry paste and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute.
