I love chicken, so I’m always on the look out for easy chicken recipes. I decided to search online for some curry recipes, boy did I find many. I eventually settled on one that had easy to get ingredients. Armed with a shopping list I was ready to embark on this new journey of curries.
Upon reaching home I realised I missed some ‘minor’ ingredients (garlic,lemon juice) but that didn’t stop me. The great thing about cooking is even if you miss some ingredients you can still cook. This being chicken curry, then it’s safe to say the must have ingredient is chicken then again you can substitute it for fish. To eat is your own.
3 tablespoons vegetable oil
1 onion, chopped
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon grated fresh ginger
1/2 teaspoon white sugar
salt and pepper to taste
4 skinless, boneless chicken breast halves – cut into chunks
1 tablespoon tomato paste
1 cup plain yoghurt
3/4 cup coconut milk
In a skillet heat the vegetable oil, then saute the onions.
Once the onions are tender, stir in the ginger, curry powder, paprika, cinnamon, sugar, salt and pepper.
Add the chicken, yoghurt, tomato paste and coconut milk.
Bring the curry to a quick boil, then reduce the heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
Serve over steamed rice or if you want to go all Indian serve over naan bread.
Tip: As a garnish, just before serving the curry, you can sprinkle some chopped dhania for extra flavour and colour.
Delicious!! Not to toot my own horn but I was shocked that I had cooked the meal.
The great thing with curries is that they taste even better the following day.
Treat yourself, try making this curry I guarantee you it will be a hit.
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