Monday, October 8, 2012

Mild Chicken Curry - Easy to Follow Recipe

Mild Chicken Curry - Recipe

 There is a wide variety of different spice packs you can buy when making a curry. These are the best three that I narrowed down and I opted for the middle one.

  • Tender & Tasty Chicken Breast
  • Basmati Rice
  • 3-4 Carrots
  • 3 Fair Sized Potatoes
  • 2 Onions
  • 2 Tubs of Plain Bulgarian Yoghurt
  • 4 Garlic Cloves
  • 1 Can of Chopped Tomatoes
  • A Handful of Coriander
  • 1 Thumb-Sized Piece of Ginger
  • Red Curry Paste
  • Chutney
  • Indian Curry Leaves
  • Pack of your Preferred Spice Mix
  • 2 Chillies (Optional)
  • Finely dice onions, ginger, garlic and chillies
  • Chop up the carrots
  • Peel and half the potatoes
  • De-stork coriander and give it a quick, rugged chop

Now you can begin.

  • Put oil in a pot and warm on the stove
  • Add the onions and saute with garlic, ginger and chillies for 15 minutes, careful not to burn

  • While you wait, slice your chicken breast into strips
  • Add in your tumeric and paprika (which for me is provided in the spice mix). At this point your mix is going to be extremely dry
  • Water your mix down

  • Now add the tin of chopped tomatoes, a big spoon of red curry paste and two dollops of chutney

 Add in dry coriander seeds (also provided in spice mix,) along with your carrots and potatoes
  • Add some more water now to assist the sauce and cook the raw ingredients
  • Grind in some salt and pepper here and there
  • Add a sprinkle of coriander, keeping the rest aside for final garnishing
  • Toss in some Indian Curry Leaves
  • At this point you can start making your rice
  • Important Note: Only put chicken in when the potatoes are semi-soft! Let the sauce boil and bubble in the meantime, stirring every so often
  • Add chicken and leave it to sleep while it cooks under the red sauce, you don't want to disturb the chicken too much as it will fall apart

  • After about 5 minutes add in the final layer in your spice mix (the final spice mix smells a lot like star anise to me, but the packet doesn't specify. If you can't get your hands on this exact packed then just throw in a whole star anise or two, fishing them out later. This gives the dish a really nice, subtle liquorice flavor)
  • Taste your sauce.

  • If satisfied, take out a piece of potato to see how soft it is. 
  • Dish up, adding yoghurt and coriander on top and enjoy!!

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