Since discovering this homemade chicken curry recipe has become a staple in my diet. This recipe is quick, simple and easy to whip up in next to no time. All of the spices can be found in most supermarkets as well, making it really easy to find the ingredients. It is one of those recipes that I can whip up after crawling in from work, or that I can take my time over at a weekend. The beauty of this recipe is you can mix it up easily by adding different meats, fish or prawns. As always it is gluten, wheat and dairy free, as a curry should be really!
4 Skinless Chicken Breasts, Diced (or other Meat/ Fish/ Prawns)
1 1/2 tsp Cumin Seeds
1 Large Onion, Grated (I use Frozen Onions)
2 Fresh Green Chillies (or 2 tsp Chilli Powder)
2 Large Garlic Cloves
1 tbsp of Grated Ginger (I use Ground Ginger)
1 tsp Ground Turmeric
1 tsp Ground Coriander
1 tsp Garam Masala
300ml Coconut Milk
250ml Chopped Tomatoes
2 tsp Lemon Juice
Cooked Rice to Serve
Cook the meat and then remove from the pan. (If using Prawns add to the sauce to cook at the end)
Add the Cumin seed and stir until they sizzle, before adding the onion. Cook until soft and golden.
Add the chillies, garlic, ginger, turmeric, ground coriander and garam masala and cook for 1 minute.
Add the meat back to the pan and stir in the coconut milk and tomatoes.
Partially cover and cook on a medium heat for 15 minutes, until the sauce has thickened and reduced.
Add the lemon juice and season with salt, before serving with rice.
Once this has cooled down you can freeze it and have a tasty curry to hand, any time of the day. It also tasted yummy over a baking hot jacket potato.
I should also point out that this isn’t an overly spicy curry, it isn’t that spicy at all, the spices used are more for flavour, so if you aren’t a spice fan, this one will be for you!
If you thought making a curry was hard, think again!