This weeks midweek meal is a chicken curry. I’ve wanted to make my own curry for years but didn’t feel confident enough. I thought I would end up making it too spicy and hot or not put the right flavours together.
Anyway this week I got over myself, and started getting together some ingredients that I thought would make a curry that all of us would enjoy. I didn’t want the spices to be too overpowering as I knew the kids wouldn’t like it, but I did want it tasty and full of flavour.
- 2tbsp vegetable oil
- 500g chicken breast pieces
- 1 large onion
- A tin of coconut milk
- 1 chicken stock cube
- 2 crushed garlic cloves
- 100 ml water
- tsp of cornflour mixed with a little water optional depending on how thick you want the sauce
- 3 tsp medium curry powder
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 2 tsp turmeric
- 1 tsp dried red chilli flakes or chilli powder
- 1 tsp garam masala
1/ Add all the spices to an oil heated wok and mix together.
2/ Add the chicken, onions and garlic and cook until the chicken is sealed and coated
3/ Slowly stir in the coconut milk, add according to how creamy and mild you want the curry to be
4/ Crumble in the chicken stock cube and add the boiling water
5/ Stir until everything is blended together then reduce heat and simmer for 30-40 mins
6/ If you wish the sauce to be a little thicker, add the cornflour with a little water
7/ Serve with rice and/or naan bread
It was a surprising hit, I looked at lots of recipes and just adapted them to suit our taste. I added a full tin of coconut milk, and James said he would have liked it a little more spicy. Next time I wont drown out the spices as much. The kids ate it all, so the taste for them was just right.
I can’t believe I didn’t try to do a curry earlier, it was so easy to make once I had all the ingredients.
See you soon