Chicken curry

On first glance there looks an awful lot to this recipe but it is really easy and tastes delicious. It doesn’t take too long to create and the ingredients are easily adjustable to how many people you are feeding. This recipe feeds 3 good sized adult portions and has a nice hot kick. If you like a milder curry then just cut back on the spices and omit the chilli peppers. Also, mushrooms are not necessary if you don’t want them, I just love them and add them to any curries I make.

Ingredients:

• 3 chicken fillets (diced)
• 3 tbs oil
• 3 onions, thinly sliced
• punnet of mushrooms
• 4-5 garlic cloves
• 2 tsp curry powder
• 2 tbs coriander
• ½ tsp peppercorns
• 1-2″ of fresh ginger
• 1½ tbs hot chilli powder
• ½ tsp garam masala
• ½ tsp turmeric
• Tin of tomatoes or some chopped fresh tomatoes
• 5-6 hot chilli peppers
• salt to taste
• 250 ml of hot water

Method:

Put the curry powder, chilli powder, garam masala, peppercorns & turmeric into a pan and dry fry for 2-3 minutes to release the wonderful flavours. Transfer them to a blender with the chilli peppers, garlic and ginger and blitz for a minute or so.

Put the oil in the pan and when hot put the onions and mushrooms to fry. Don’t brown them, just sauté them.

Add the blitzed ingredients and stir well.

Add the tin / fresh tomatoes, then the chicken pieces and then the water stirring all the time.

Bring to the boil then reduce heat and simmer for about 15 minutes stirring occasionally until the chicken is lovely and tender and cooked through and the sauce thickened. Finally add the coriander, stir in and serve.

Serve with rice and nan bread… Enjoy