CHICKEN CURRY
Description
This recipe is one that is quick & easy. The marinade tenderises the chicken so it doesn’t take long. It’s one I taught my kids before they went to uni and they were never short of friends round the table!
Recipe twists: This is a go-to recipe for many Indian households. If you want to substitute chicken for lamb, just increase the cooking time so the meat is tender. You can add cream at the end to make it richer or yogurt for a bit of tanginess.
For everyday meals, you can't beat this quick and easy recipe.
Leftover ideas: If you have leftovers, use it in a biryani with some added vegetables like peas, carrots. Or bulk it out for another meal with some small boiled potatoes gently crushed to soak up the flavour. You can scoop that up with roti or naan bread.
The veggie option: Use paneer, cut up in cubes and lightly fried instead of chicken. Add a cup of frozen peas and you have mattar paneer.
Ingredients
METHOD
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Mix all the ingredients for the marinade in a large bowl, add the chicken, mixing well. Set aside for a an hour at least or overnight in the fridge if you want to prep ahead.
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Heat oil in a pan. Add whole spices when hot and let them sputter. Add onion garlic ginger and chilli if using, sauté on a medium heat.
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Add the chicken, brown it. Add the tomatoes & purée, stir, scraping the pan where it sticks.
Mix in the dry spices. Add dried fenugreek if using now.Add stock, cover & simmer for 20-25 mins. Rest for 10 mins.Garnish with fresh coriander.Serve with love 💕 a little tomato & red onion salad, raita & plain basmati rice.
