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Click picture to enlarge
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The double cream aside, this Chicken Curry recipe is
surprisingly healthy - low fat chicken, tomatoes, onions, lime
juice, garlic and other herbs are all good for you. This recipe
has two other great things to recommend it, it's very easy to
prepare without a huge list of ingredients and it's very tasty.
We used a mix of long grain
and wild rice because it's so tasty. By all means use basmati rice
if you prefer. |
KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
30 minutes |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4
portions |
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INGREDIENTS
Illustration only, rely on the ingredients list below
(salt and pepper definitely not used)!
| Ingredients |
Imperial |
Metric |
| Chicken breasts |
2 medium |
2 medium |
| Onion |
1 medium |
1 medium |
| Ripe tomatoes |
4 medium |
4 medium |
| Double cream |
6 fl oz |
180 ml |
| Limes |
2 medium |
2 medium |
| Sultanas or currants |
1 large handful |
1 large handful |
| Garlic cloves |
3 medium |
3 medium |
| Hot chilli powder (see note) |
1 teaspoon |
1 teaspoon |
| Dried ginger |
2 teaspoons |
2 teaspoons |
| Dried coriander (see note) |
4 teaspoons |
4 teaspoons |
| Tomato purée |
1 heaped teaspoon |
1 heaped teaspoon |
| Olive oil |
2 tablespoons |
2 tablespoons |
NOTE: The amount of chilli powder will depend on how hot you prefer
your curry. The amount in the recipe will give a medium curry, add more
or less as you prefer.
We use dried coriander here and there is a reason for this. When the
chicken is added to the spices in the pan the dried coriander sticks to
the chicken much better than fresh coriander. This gives the chicken a
much better coriander flavour.
COOKING EQUIPMENT
1 medium frying pan
Method
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Prepare the ingredients before starting:
Peel and finely chop the onion.
Peel and crush the garlic cloves.
Chop up the tomatoes.
Squeeze the limes to get lime juice
Cut the chicken into cubes. |
| On a medium heat, add the oil to the frying pan and
add the chilli powder, ginger and coriander. Fry for two minutes.
Add the chicken, onion and garlic to the pan and fry until the
chicken turns golden brown - this will take around five minutes. |
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Add the tomatoes and tomato purée to the frying pan
and let the mixture simmer (barely bubbling) for five minutes. |
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Depending on how long your rice takes to cook, now is a good time to
start it off. Add the cream, lime juice and sultanas to the curry
mixture and let it all simmer for 18 minutes. Stir frequently. The
mixture will thicken up during this time to produce a rich curry
sauce. |
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When the rice is cooked, drain it and serve on a
plate with the curry on top. We used a ready made mixture of
American long grain rice and wild rice which is both attractive and
tasty. |
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