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2 cloves garlic, large onion, 3 skinned and chopped tomatos, 2heaped tsp cummin powder, 2 heaped teaspoons corriander, half tsp tummeric, half tsp black pepper, chilli powder to taste, tsp garam marsla, salt, can also put 2 tsp mild bought curry powder. chicken.
crush garlic and add all the spices in cup add oil to blend into a thick paste. Gentle fry these spices in a heavy botton saucepan til the oil starts to seperate. Add onion and gently fry add more oil as necessary as this will get quite thick. add tomatos and gently cook down a little add chicken I use a whole chicken cut into pieces I like to use the bones as I think this give more flavour and gravy but if you dont like that then you can just use breast or deboned chicken. simmer until cooked. I like to cook my curry the day before eating. You can also add potatos.. you would do this just after adding the chicken.
crush garlic and add all the spices in cup add oil to blend into a thick paste. Gentle fry these spices in a heavy botton saucepan til the oil starts to seperate. Add onion and gently fry add more oil as necessary as this will get quite thick. add tomatos and gently cook down a little add chicken I use a whole chicken cut into pieces I like to use the bones as I think this give more flavour and gravy but if you dont like that then you can just use breast or deboned chicken. simmer until cooked. I like to cook my curry the day before eating. You can also add potatos.. you would do this just after adding the chicken.
fry some cubed chicken till almost cooked through. throw in some sliced mixed peppers and sliced onions and continue frying for a short while. dollop in some curry paste of your choice and stir well and then add a full tin of condensed cream of chicken soup and stir well. rinse the tin with water and add as much of that water to the pan to achieve the sloppiness you require. stir well and continue to heat and stir till you are sure the chicken is cooked through. serve with cooked basmati rice. enjoy!
I find curries pretty basic to do and people then tweek them to their tastes.
I use 1kg defrosted chicken breast...diced. I then get half a jar of any of the Pataks paste and stir-fry the chicken in the paste in a wok on a high heat until the chicken is sealed.
I then add 1 finely chopped onion
Then i add 1 tub of Greek yoghurt. I tend to use "Rachels coconut yoghurt" which i get in tescos as this gives me the sweetness i like.
You could also add a tin of finely chopped tomatoes to this.
Then, simmer and taste, if you need to sweeten more, add a little bit of caster sugar. you can also add mushrooms, peppers or anything you want really.
Simmer till chicken is cooked and sauce is at the required thickness.
Add chillis or other spices to taste.
I
I use 1kg defrosted chicken breast...diced. I then get half a jar of any of the Pataks paste and stir-fry the chicken in the paste in a wok on a high heat until the chicken is sealed.
I then add 1 finely chopped onion
Then i add 1 tub of Greek yoghurt. I tend to use "Rachels coconut yoghurt" which i get in tescos as this gives me the sweetness i like.
You could also add a tin of finely chopped tomatoes to this.
Then, simmer and taste, if you need to sweeten more, add a little bit of caster sugar. you can also add mushrooms, peppers or anything you want really.
Simmer till chicken is cooked and sauce is at the required thickness.
Add chillis or other spices to taste.
I
Assuming you want an Indian curry this is good, quick and simple....
Cumin Chicken
2tbs Vegetable oil/Ghee
2 Onions, chopped
1tbs Cumin Seeds
3-4 Cloves Garlic, crushed
2 Green Chillis, chopped (or more if you like it hot!)
1tsp Salt
2 ½ tsp Garam Masala
2tsp Turmeric
2-3tsp Tomato Puree
½ Tin chopped tomatoes
1” Grated Root Ginger
Fresh Coriander
2-3 Chicken breasts or vegetables of your choice.
Heat oil in a frying pan, add onion and cook until lightly browned add garlic and chilli followed by all of dry ingredients one by one, stirring a few times between each addition.
Add 2-3 chicken breasts (or 250g mushrooms and handful of spinach, cauliflower and spinach also good)
Stir around and add puree, tomatoes and root ginger.
Stir around for a minute or two, until all sealed.
Add boiling water to not quite cover ingredients & simmer until meat/veg cooked (about 15-20 mins).
When ready to serve add a handful of chopped fresh coriander.
Cumin Chicken
2tbs Vegetable oil/Ghee
2 Onions, chopped
1tbs Cumin Seeds
3-4 Cloves Garlic, crushed
2 Green Chillis, chopped (or more if you like it hot!)
1tsp Salt
2 ½ tsp Garam Masala
2tsp Turmeric
2-3tsp Tomato Puree
½ Tin chopped tomatoes
1” Grated Root Ginger
Fresh Coriander
2-3 Chicken breasts or vegetables of your choice.
Heat oil in a frying pan, add onion and cook until lightly browned add garlic and chilli followed by all of dry ingredients one by one, stirring a few times between each addition.
Add 2-3 chicken breasts (or 250g mushrooms and handful of spinach, cauliflower and spinach also good)
Stir around and add puree, tomatoes and root ginger.
Stir around for a minute or two, until all sealed.
Add boiling water to not quite cover ingredients & simmer until meat/veg cooked (about 15-20 mins).
When ready to serve add a handful of chopped fresh coriander.
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