Chicken Curry By Swifty Lee

Chicken Curry the recipe below is for 2 small portions or 1 large portion

Ingredients:


1 Chicken breast diced

3tblsp Oil

0.5 a medium red onion

2-3 salad tomatoes chopped

1 tbsp Ginger and Garlic paste( use less if you prefer)

Extra garlic just because I like it.... don't add it if you don't want to...the garlic and ginger paste may be enough

Small handful of corriander stalks finely chopped

0.75- 1 tbsp of good quality Tomato puree

0.5 large lemon.....use less if you like ....but I like the extra lemon juice

Dry ingredients for frying

Small amount of Casia Bark

2 Cardamom pods (split)

1 tsp of cumin seeds

Pinch of curry leaves

0.5 tsp Panch Phoran

Small bay leaf

One whole chilli..... don't slice.....it flavours the oil without too much heat and it won't burn

Spice mix

0.25 tsp paprika

0.5 tsp Kashmiri Chilli powder

1 tsp Kasuri Methi

0.25 tsp Garam Masala

0.5 tsp Tumeric

0.5 tsp of mild Madras curry powder

1tsp of Bassar curry powder.

0.25 tsp fenugreek powder (this is a personal preference). The Kasuri Methi is usually enough for most.

0.5 tsp of salt and more to taste

Garnish with Coriander and as many chillies as you like



Method:


Heat pan and add oil

Add the dry ingredients and fry for about 60 seconds stiring constantly ensuring it doesn't burn....this will flavour the oil.

Add the garlic and ginger paste... stiring for about 45 seconds ensuring it doesn't burn.

Add the onions and keep on a medium heat for about 8-10 minutes or until onions are slightly soft and golden. You can add a small amount of salt as this will release some water out the onions to prevent burning....or if you don't give a damn like me...just add a little extra oil.

Next add the chicken and fry until the chicken is slightly browned.

Add the tomatoes and corriander stalks along with the tomato puree and give it a good mix. Then add the spice mix and stir. I also add a touch of water.... don't add too much as the tomatoes will release juices

Leave it to cook for about 15- 20 minutes

Then garnish with chillies and corriander.

As with most curries use this as a guide and do what you want. Because I could do what I want this evening, I added extra garlic, Chilli and lemon juice and extra oil (I know that's bad)

Also.....I added about 1 teaspoon of lime and chilli pickle in the last 5 minutes of cooking.

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