Chicken Curry

I’m posting this under speedy weekday meals as well as lazy weekend cooking.  It does take a little longer than most of the other stuff we’ve posted in the speedy section (just over an hour to prepare and cook), but it’s a lovely dinner if you have the time to make it.

What you need:
2 chicken breasts (approx 350g), cut into small pieces
1 large or 2 small onions, finely chopped
1 red chilli, finely chopped
½ inch piece of ginger, peeled and grated
2 garlic cloves, crushed
150g tinned tomatoes, or fresh tomatoes
3 tbsp of ghee or oil
1 tsp cumin seeds
½ tsp turmeric
½ tsp chilli powder (add more if you like extra heat!)
2 tsp ground coriander
½ tsp garam masala
small handful of fresh coriander, finely chopped
salt to taste

How to cook it:
Heat the ghee or oil in a pan and add the cumin seeds.
Cook the seeds until they start to splutter.
Add the chopped onion and cook until the onion is soft.
Now add the fresh chilli, ginger and garlic and cook until the onion is starting to brown.
Add the turmeric, chilli powder and ground coriander.
Cook for about a minute, then add the chicken.
Stir fry the chicken in the spices for about 5 minutes.
Add the tomatoes and stir fry for another 2-3 minutes.
Now add the salt to taste.
Add a cup of water and bring to the boil, then turn down the heat, cover the pan and simmer for 35-40 minutes, or until the water has evaporated.  Stir occasionally.
At the end of cooking, add the garam masala and fresh coriander and stir well into the curry.
Serve immediately, although this is also great reheated on another day.

I was so excited about the amazingly warm and sunny weather today that I made coleslaw even though we weren’t barbecuing.  So I served the chicken curry with cauliflower coconut rice and coleslaw.  It worked really well!


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