Chicken Curry Recipe
 
Prep time
Cook time
Total time
 
If you don't like hot food just leave out the cayenne pepper and the chilies and it'll be a very mild dish. The chicken can be replaced with lamb, fish or vegetables.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 500 grams (1.1 pounds) of Chicken Breast diced
  • 300 ml (10 ounces) Thickened Cream (heavy cream)
  • 1 Onion diced
  • 3 Garlic cloves minced
  • 1 tiny knob of fresh ginger minced
  • 1 tablespoon of oil
  • 1 can of diced tomatoes
  • 1 tablespoon of Cumin ground
  • 2 tablespoons of Garam Masala
  • 1 teaspoon of Cayenne Pepper ground (leave out if you don't like it too hot)
  • 1 teaspoon of Coriander ground
  • 1 teaspoon of black pepper ground
  • 1 teaspoon of salt (or to taste)
  • 1 fresh red or green chili pepper finely diced (leave out if you don't like it hot)
  • 1 Carrot finely diced
  • ¼ cup of fresh Coriander (cilantro) or Italian Parsley chopped to garnish
Instructions
  1. Add the oil and chicken pieces and quickly seal them.
  2. Add the onions and garlic for a minute or two to soften them. Then add the vegetables and cook them for another couple of minutes.
  3. Add the spices, salt and pepper, and mix well so that everything is covered with the spices. Then add the can of tomatoes and simmer for about 10 or 15 minutes. Stir occasionally.
  4. Then pour the cream in and stir well. Cook for another five minutes and serve with steamed Basmati rice and/or some naan bread. Garnish with fresh coriander (cilantro) and enjoy!
Notes
I add all sorts of things to this dish, including broccoli, capsicum (bell peppers), eggplant, potato, and more. I'll sometimes use coconut milk instead of the cream too. It's a dish that should change a little every time you make it.
Recipe by Good Food Recipes at https://www.goodfoodrecipes.com/chicken-curry-recipe/