Sun, 23 March 2025
INGREDIENTS:
4-6 chicken fillets-cut into chunks
3 cloves of garlic-diced
1 red chilli-finely diced
1 medium sized onion-sliced very thinly
1 teaspoon of tomato puree
2 dessert spoon of mild curry powder
2 rounded dessert spoon flour
½ teaspoon of turmeric
½ teaspoon of ground cumin
Pinch crushed chilli flakes
7fl oz/200ml pouring cream/coconut milk
14fl oz/400ml boiling hot chicken stock
For The Seasoning:
1 tablespoon mango chutney
8oz/225g Vegetables of your choice-if you wish to use them
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RECIPE:
1). Prepare the vegetables (if you are using them) at this time also. You can use most
vegetables-I normally use mixed peppers, carrots, mushrooms, mange tout etc.
2). Preheat a medium saucepan and add a little oil. Not too much-just enough to stop things
from sticking.
3). Add in the sliced chicken and cook for a couple of minutes until it is sealed all over. At this
stage season lightly with a little salt and pepper.
4). Next add in the sliced onions, diced garlic and chilli (and mixed vegetables if you are using
them) and allow them to cook quite gently until they are softened and glazed with the meat
juices. This stage should take about 4-5 minutes.
5). Now is the ideal time to add in the tomato puree and allow this to coat the meat-this will give
the curry a developed taste and flavour as well as helping with the formation of colour.
6). Next add in the curry powder together with the flour, turmeric, cumin & ginger and allow them
to coat all of the contents of the pot and to dry up any juices. You will get a wonderfully fragrant
aroma in the kitchen at this stage. The chicken stock can go in now and allow this mixture to
come to the boil at which stage you can add in the pouring cream or coconut milk and again
allow it to re-boil. I normally reduce the heat at this stage and allow the curry to cook gently for
30 minutes. It is important to let it cook for a while to cook out the “gritty” taste of the curry
powder
7). Taste and season as is required, adding the mango chutney at this stage. Serve the curry
steaming hot with some freshly boiled basmati rice and some naan bread if required.
