Chicken Curry Recipe

Origin: India      Period: Modern

Ingredients:

5 tbsp Vegetable Oil
425 ml Curry Sauce
450g Chicken breast, sliced
1 tsp Turmeric
1 level tsp Salt
pinch Chilli Powder
1 tsp Garam Masala
1/2 tsp Ground Cumin
pinch Dried Methi Curry Leaves
1/2 Tomato, thinly sliced
1 tbsp Fresh Coriander, finely chopped

Chicken Curry Preparation:

Method:

First prepare the chicken by taking about five breasts. Remove the skin, any bones and fat then cut into eight equal-sized portions. Wash these and drain. Add about 4 tbsp of vegetable oil to a large saucepan along with 1 tsp of turmeric and 4 tbsp of reserved curry sauce (as described on p 39). Cook on a medium heat for about four minutes until the sauce darkens and thickens then add the chicken. Ensure they are well-coated with sauce then turn down the heat, cover the pan and continue cooking for 15 minutes stirring frequently. At the end of this time take the chicken pieces out and transfer to a clean dish. They can be used immediately, refrigerated for up to 4 days or frozen for up to 2 months.

Heat the vegetable oil in a large frying pan, add the curry sauce to this and bring to the boil. As soon as this boils add the meat, chilli powder and salt. Stir these ingredients into the curry sauce and cook for 5 minutes, with frequent stirring.

Turn the heat down to a simmer and add the garam masala, cumin and methi curry leaves. Simmer the mixture for about 2 minutes then add the tomato and half the coriander and cook for two minutes.

Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander.

This is a fairly simple curry and to make it more interesting many restaurant chefs will add a teaspoon of Tandoori Marinade [p ??] during the final two minutes of cooking to improve both the flavour and colour of the dish. You can also replace the chicken in this dish with just about any meat you wish. Vary the heat by using a mixture of chilli powder and finely-chopped green chillies. You can go anywhere from very mild to extreme Vindaloo heat.

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