Post by proton on Nov 1, 2017 13:01:01 GMT
My Chicken Curry
I use
Cooked rice (I cook my rice while the curry is cooking)
oil for frying
oil for frying
1 bay leaves, crumbled
1 ;onion, diced
1 teaspoon garlic powder
Half teaspoon ground coriander
Half teaspoon garam masala
Half teaspoon ground cumin
Half teaspoon ground turmeric
1 teaspoon cayenne pepper ( Or half depending on your taste buds
)1 teaspoon chilli powder
1 200g tin of sweet corn
2 chicken breast fillets, diced
60ml tomato ketchup
250ml chicken stock
150ml double cream
Heat oil in a large heavy based pan. Cook bay leave for 30 seconds in the hot oil. Stir in onions and cook for 2-3 minutes until soft.
Stir in the chicken and mix in all the spices. cook for about 5 minutes.
Stir in the tomato ketchup and chicken stock. Cover and simmer for about 15 minutes, stirring occasionally.
Stir in the cream and sweet corn, cover and simmer for another 10 minutes, stirring occasionally.
I now like to stir in the rice and let it stand for 5 minutes with the lid on and the heat off and then serve
This should feed three or it will keep well in the fridge for a few days and it will freeze well
