Monday, 30 September 2013
Easy chicken curry
This recipe is my stock standard chicken curry recipe. It is quick and easy to make, has no cream, nuts or dairy and is both healthy and yummy. A favourite for the entire family.
You will need:
500 gm free range chicken thigh fillet (chopped into medium sized cubes)
2 onions
6 cloves of garlic
2 cm piece of ginger
2 tablespoons of tomato paste
Salt to taste
1/2 teaspoon of red chilli powder (or to taste)
1/2 teaspoon of garam masala or shop bought chicken curry masala
1/4 teaspoon of turmeric powder
1 tablespoon of kasoorie methi (dried fenugreek leaves)
2 tablespoons of oil
1 bay leaf
2 cm piece of cinnamon bark
2 cloves
1 black cardamon
Method
Peel the onion, garlic and ginger and puree them in a food processor (these days I am cooking my meals toddler friendly, so there are no green chillies here but you can add 1-2 green chillies as they add to flavour and of course some heat as well) . In a wok or heavy based skillet, add the oil and the whole spices and cook for 30-40 seconds before adding the onion mixture. Cook, stirring regularly until the mixture has reduced and browned. Add the tomato paste, followed by the dried fenugreek leaves and all the powdered spices. Cook for 2 minutes and then add the chicken pieces. Ensure all the chicken is coated with the onion tomato mixture and stir often to ensure all the chicken pieces are sealed. Now add some plain water (depending on the consistency you are after and whether you are serving the curry with bread or rice) keeping in mind that the chicken will also release some water during the cooking process. I always add less, and then add more later if needed, much easier than fixing a thin, watery curry (though there are a few tricks to do that as well, I will post them some other time). Bring the curry to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the chicken is tender.
Garnish with boiled eggs or fresh coriander springs. Serve hot with rice or flat bread, and if you have any left over, you are in luck as this curry tastes even better the following day.
Labels:
dairy free,
gluten free,
nut free
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment