Tuesday, 26 March 2013

Tuesdays Kitchen - Homemade Curry

This is a simple curry that can be used with chicken, lamb, beef, vegetables or prawns. Since I've been off on maternity I have more time to experiment with food and try out different recipes. I know there are great recipes out there for great curries but this is super easy and no fussing.

I don't think I would go out and buy a jar of curry sauce now that I've tried to make my own and it's not too shabby!! You can mix up different spices to find the ones that suit you best but this is my mix and is a firm family favourite.

If you haven't tried to do this before give it a go now, there's nothing like the glorious smell of spices throughout the kitchen - it's so comforting especially in this cold weather!


* 4 Chicken fillets (or whatever meat you are using)
* 1 onion
* 2 cloves garlic
* 2 teaspoons chilli powder
* 2 teaspoons garam masala
* 2 teaspoons curry powder
* 1 tablespoon tomato ketchup
* 1 can coconut milk (300ml)
(you can add a can of chopped tomatoes with a small amount of water or chicken stock if you want to omit the coconut milk)

1.  Peel and slice the onion finely.
2.  Peel and crush the garlic.
3.  Cut the chicken into strips.
4.  Heat a tablespoon of olive oil in a heavy saucepan, add the chicken. Once this is browned off remove to a side plate.
5. Add the onion and garlic to the pan and fry for about 2/3 minutes.                                                       
6. Add the chicken back in along with the garam masala, chilli powder, tomato ketchup and stir for another minute.
7. Pour in the full can of coconut milk and bring to the boil.
8. Let this simmer for a further 20 minutes until the sauce is nice and creamy and season to taste.

Serve with boiled rice and freshly chopped coriander.
As with most curries this will be even nicer if left overnight to let all the flavours infuse.

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