We’ve been pretty quiet on the blog over the past few weeks but we are looking forward to sharing some tasty recipes with you over the next few months now that spring has sprung. Curry is one of our (well Nial’s) favourite dishes, so we thought we’d make a quick and handy chicken curry recipe to enjoy this weekend. Using peppers, onions and tomatoes for the sauce, this sweet curry recipe is a sure fire winner for all the family.
To make the curry sauce:
- 2 Onions
- 4 Garlic cloves
- 1 tbsp chilli flakes
- 4 tsp curry powder
- 4 tsp tomato puree
- pinch salt
- 1 tsp squeezy ginger
- 2 large peppers, seeded and sliced
- 250ml boiling water, or, 100ml boiling water and a tin of chopped tomatoes
You will also need:
- 4 chicken breasts, sliced (alternative meats or no meat can be used)
- Rice for 4 people
Serves 4 people
1. Start to prepare your curry mix:
Gently fry the onions in a little oil over a medium heat until they become caramelised. This should take 7 – 8 minutes. Add the garlic, ginger and chilli flakes and fry for another 6 – 8 minutes until the flavour has combined, ensuring it doesn’t burn.
Add the curry powder, tomato puree and salt, stirring for one minute until the onions are coated. Add the sliced chicken pieces and stir for 6 – 8 minutes until the chicken becomes lightly golden and coated in the spicy onion mix.
2. Finish the curry mix:
Once the chicken has started to brown, add the boiling water and chopped tomatoes (optional). Stir together and add the sliced peppers. Leave the mix to simmer for 10 – 15 minutes, until the curry begins to thicken. In this time you can start to cook your rice.
3. Cook rice and serve:
Add 4 cups of rice (enough for 4 people) to a large pan of lightly seasoned boiling water. Allow the rice to boil for 10 – 15 minutes until cooked to taste. You can use whatever rice you prefer here and infuse with a little lime juice and coriander for added flavour. When your rice is ready, dish onto a plate and serve your chicken curry alongside it. Enjoy 🙂
Additional serving suggestions:
- Serve with some homemade naan bread and a mango chutney
- Add a dollop of mint and cucumber yoghurt on top to cool thing sdown
- Add a side serving of home-cooked chips
- Add some coconut milk or natural yoghurt to your sauce for a smoother, milder flavour
If you are a member of Slimming World, and you use frylight cooking spray instead of oil, this dish is syn free!! Hip hip hooray!!!
Is curry a popular dish in your house? With so many variations of curry from around the world, have you a favourite curry recipe? Let us know your favourite by commenting below or getting in touch on Facebook and Twitter.