Easy Chicken Curry
Delicious spicy chicken curry
Here's a lovely spicy chicken curry recipe that's easy to prepare. An easy chicken curry cooked in a single pot with no marinating for hours. A delicious, healthy curry that anyone can make, and you can use lamb if you prefer, or fish, or vegetables if you're a vegetarian. In fact, you can even add chicken and vegetables, such as sliced courgette or carrot, or diced potato.
A quick text-version of this recipe is available. And if you enjoy your curries just a little bit hotter and spicier then try my Hot Chicken Madras recipe. Or perhaps a rich and spicy Chicken Tikka Masala would hit the spot. They are absolutely delicious!
For loads more info and curry recipes visit The Curry Temple
I've loved curry ever since I was a teenager. And having been a student, I tried loads of different styles of curry, from Indian and Chinese takeaways and restaurants, to homemade efforts that consisted of opening a can of anything and dumping a load of curry powder into it!
I like to think my curry cuisine is a bit more sophisticated and authentic these days, and I can't emphasise enough the value - both to flavor and health - of using fresh ingredients, such as garlic, ginger and coriander (cilantro). It isn't just about 'curry powder' - in fact, most of the time I make my own curry powder by dry-frying and grinding combinations of herbs myself! Most curries also contain turmeric, which researchers have recently found to half the chances of developing Alzheimers and dementia later in life. So a curry or two per week is definitely a healthy option.
I think this recipe is a lot easier and less time consuming - and absolutely delicious! Have a go at it and let me know how you get on.
Spicy hot or not!
2 chicken breast fillets (diced)
2 tbsp oil
small knob butter/margerine
1 large onion (sliced)
3 cloves garlic (chopped)
1/2 inch cube of ginger (chopped)
1 tsp coriander/cilantro powder
1/4 tsp turmeric
1/2 tsp cumin seeds
1 tsp curry powder
1 tsp paprika powder
1/2 can chopped tomatoes
3 bird-eye chillies (optional*)
juice of half a lime
* I like to add 3 finely chopped bird-eye chillies to this dish to 'fire' it up! Feel free to de-seed the chillies, or switch to milder chillies (or hotter ones like scotch bonnet, or naga!) according to your own preference.
My favorite curry cookbook - Compact and packed with curry ideas
To buy from Amazon UK and save on postage: Spice Alchemy - Volume 1: Dry Spice Combinations
I love this book by Camellia Panjabi. It is a handy size, with over 200 information-packed pages.
Not just a book of 50 curry recipes, it also has information about all the herbs and spices that go into curries from various regions of India; plus hints and tips and shortcuts.
Then after a quick basic curry recipe, the book describes the 50 curry recipes, with great sections on meat, fish and an extensive section on vegetable curries - everything from the obvious to the exotic!
Add to all this the sections on side-dishes and desserts and you've got all the know-how to create a complete, authentic Indian meal - one for almost every week of the year!
Importance of Onions
Key to preparing a good curry
Heat the oil and butter (or margerine) in a heavy pan or wok. (I normally use groundnut oil or sunflower oil.) Then add the sliced onion and sauté on a medium heat for 30min stirring gently. It is very important to the flavor of the curry to fry the onion to a deep golden brown color. Time spent on this task adds greatly to the taste of the end result!
If you do accidentally burn the onion during the browning process, it is best to start over, otherwise the burnt taste will permeate the curry - even if you remove the burnt bits!
Ginger Health Benefits
Ginger is great for combating indigestion, is highly effective for travel sickness, helps stimulate blood circulation and lower high blood pressure, and can be used to relieve fever.
Finishing the Sauce
Adding garlic, ginger, spices & tomatoes
Once you have nicely browned the onions to a deep golden color, add the chopped garlic and ginger and continue to stir for 1 min, before adding the coriander (cilantro) powder. Stir for another 1 min, and then add the turmeric, cumin seeds, curry powder and paprika. (I use Madras curry powder, readily available from Asian supermarkets.)
After stirring to incorporate all the spices into the mixture, add the chopped tomatoes (with juice), the chillies and some fresh chopped coriander (cilantro). Stir the mixture and simmer over a medium heat for a further 15 min, stirring frequently. (If you prefer fresh rather than tinned tomatoes, use two chopped tomatoes, and add 6 fl oz water.)
Adding the Chicken
Or lamb, fish or vegetables
(Instead of chicken, you could use 10oz stewing lamb, or two salmon fillets, or a selection of mixed diced vegetables, according to your own desires.)
You now have your basic curry sauce. Add salt to taste, and then add the diced chicken and a quarter of a pint of water. Simmer, stirring occasionally, until cooked.
Serve with rice, pitta or naan bread
When the chicken (or substituted lamb, fish or vegetables) are cooked through, sprinkle with some chopped coriander and stir in the juice of half a lime.
I generally plate up with basmati rice, cooked using the absorbsion method with a couple of bay leaves. If you like, you can also add a pinch of turmeric.
Finally, garnish with a couple of coriander sprigs and small sticks of fresh ginger. And there you have it: easy chicken curry with fragrant basmati rice, DONE!
Turmeric Health Benefits
Turmeric can relieve gastritis and alleviate nausea, is a traditional remedy in Ayurvedic and Chinese medicine for relieving liver ailments such as jaundice, has blood-thinning and cholesterol-reducing properties, and its anti-inflammatory action makes it useful for arthritis, asthma and eczema.
For much more...
visit The Curry Temple
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