Delicious Chicken Curry

Curry is one of those things, right? You know what I mean. In terms of food it’s just so inspiring and diverse. You can have vegetarian curry, vegan curry (well, according to my sisters’ boyfriend, it can only be a curry if it has yogurt in it?), Beef curry – you can curry anything! One of my closest friends from university tells me stories about Egg curry too…

Curry is one of those things, that if done right, people will begin to look at you in awe and have a new found respect for you… that is so long as it’s not out of a jar! Maybe you’ve been making Curry from a jar for some time now and you wish you knew a simple and easy recipe to put that bad habit to bed! Well, if that’s you, you’ve come to the right place. Because today, you are going to read about how to make a really delicious curry with all the raw spices and ingredients any traditional household would use!

All those natural and vibrant spices! Great for your health and metabolism
All those natural and vibrant spices! Great for your health and metabolism

This recipe is actually from my boyfriend, so a massive thank you to him for finally letting me write down what he throws in (like me, he usually cooks by the eye and tasting as you go along). You guys are really in for a treat today!

Ingredients (Serves 6 hungry people)

  • 900g Chicken breast, cubed
  • 4 cloves Garlic, minced (crush and chop as finely as you can!)
  • 1 large white Onion, finely chopped
  • 2 heaped tsp ground Fenugreek seeds
  • 2 heaped tsp Madras flavour
  • 2 heaped tsp Turmeric powder
  • 1 heaped tsp Chilli powder
  • 2 heaped tsp whole Cumin seeds
  • 400g Natural yogurt
  • 400g Tinned tomatoes
  • 4-5 tbsp Rapeseed oil for cooking
  • 3 Bay leaves
  • Juice of half a Lime
  • Fresh Coriander leaves for serving

I really hope you have a good non stick Pot to do this in… or you might end up needing a lot more oil! I cooked this at my mum’s house and she has these amazing AMC branded pots and pans she has had for years and for the life of me they are so amazing!!! Everyone in my mums family received them when they moved out.. and to think that was well over 30 years ago.. incredible they’re still so amazing isn’t it?

Chicken curry
Stirring in the chicken

I use Rapeseed oil because it’s very similar to olive oil yet doesn’t have all the saturated fat that olive oil does. However be careful not to heat it too hot – that’s why it’s perfect for a curry, you may need quite a bit so it helps cut down on the calories and you only ever simmer a curry so you’re not heating it to such a high heat that it begins to break down in to harmful toxins.

Method

  1. In your large (hopefully non-stick) pot, heat 2 tbsp Rapeseed oil on a Medium Heat.
  2. Once the oil is heated, add the onions and garlic, turn to a low heat and add a lid to let the onions and garlic ‘sweat’ out for 10 minutes
  3. After 10 minutes, add the dry seasonings and bay leaves and stir. Replace the lid
  4. After 5 minutes, add the cubed pieces of chicken breast and the rest of the oil. Return to a medium heat, stir and replace the lid for another 10 minutes
  5. After the 10 minutes, stir in the chopped tinned tomatoes and juice
  6. Replace the lid, return to a low heat and simmer for 20 minutes
  7. Add the yogurt, spoon by spoon tasting each time until you reach your desired taste and heat
  8. Simmer for at least another 30 mins and serve
  9. When you are ready to serve this, stir in the lime juice. And sprinkle the fresh coriander leaves on each serving once it is on a plate
Chicken Curry
Stirring in the yogurt, spoon by spoon!

Note: Curry is especially good the next day. So if you have the time to prepare this and let it sit for a few hours or even a whole day, the flavour would be even further intensified! We served this curry with Rice, Chapatis and Yogurt.

Chicken Curry
Ready to eat!
Chicken Curry
Served up with Fresh coriander

My mum makes a great tasting Basmati. She fries off a chopped onion and a tbsp of  cumin seeds. Adds (n) cup(s) of washed rice and stirs it in to the onions and cumin then adds (n*2) cups of boiling water. She adds salt and brings the rice to the boil, brings the pot down to a low heat and puts the lid on and lets it simmer for 20 minutes!

FYI: I’ve used a bit of algebra here so show that for every cup of rice you want to cook you must add 2 cups of boiling water to the pot to cook it. 

This curry was really delicious. And shamefully, my sister woke up the next morning and ate it for breakfast – I think that’s a testament to how good it was… She just couldn’t wait for lunch or dinner!

 

I really hope you enjoyed reading this and I hope you enjoy making this curry as much as I did! You can also pretty much change the meat or in fact remove it and add potatoes and other vegetables if you are a vegetarian!

This is of course, GLUTEN FREE as well :). No nasty filled jars! Just natural ingredients 🙂

Live, Love, Create, Enjoy

 

Droulla ♥♥

 

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