This is a simple recipe for a mild and healthy chicken curry which contains more than five different vegetables.
Indian dishes now form some of the best loved and most popular foods in Britain, with Chicken Tikka Masala having out done fish and chips as the nations favourite. This recipe is for a mild chicken curry which can be easily modified for vegetarians depending on the preference of the cook. Whatever ingredients are used however, the secret to making a really good curry is to cook it slowly.
Ingredients
To serve four, have the following ingredients:
- 4 or 5 chicken fillets
- Half a red pepper
- Half a yellow pepper
- 1 carrot
- 1 baking potato
- 1 large red or white onion
- 2 cloves of garlic
- Coriander
- 3 Tablespoons of Korma curry paste
- Cream
- Sea Salt and Ground Pepper
- Olive Oil
Flavour Base
The first stage in making a curry is to make the flavour base.
- First of all, add a glug of olive oil to the cooking pot and heat.
- Finely chop the onion and garlic cloves - remember that an easy way to skin a clove of garlic is to crush it first with your knife - and add them to the pot.
- Then finely chop a good pinch of coriander - much easier to do if you squash it into a ball - and add to the onions and garlic.
- When the onions begin to cook, season well with salt and pepper.
- Next take the chicken fillets and slice them into pieces - do not make them too small or they will over cook.
- Add these to the pot and season.
Slow Cook
- Place the lid onto the pot and allow the onions and chicken to cook over a low heat while you chop the other veg.
- With regards to having half a red and yellow pepper, this is only done for aesthetic purposes as it gives the meal a nice colour, using one or the other is fine. Just be weary of green peppers as they are bitter and do not go very well with the meal.
- Chop up the carrot, pepper and potato - making sure to chop the potato chunks small or else they will take too long to cook and everything else will be overdone.
- Add to the pot, stir in and season
- Next boil the kettle and pour in boiling water. Be careful not to drown everything, you just want to cover it so the water mark is just below the level of the food.
- Then add in the curry paste and still in well.
- Replace the lid and leave to cook very slowly. Ideally turn down the gas hob as low as it will go and leave for about an hour and a half until the potatoes have softened.
Serving Suggestions
- Serve with white or brown rice. Put this on about 20 minutes before serving the curry - which can be left to cool for five minutes or so if it is very hot.
- A bit of cream can also be added to the sauce to thicken it up, cool it down and take away a bit of the spice.
- Goes very well naan breads, popodoms and mango chutney.
The copyright of the article Chicken Curry Recipe in Dinner Recipes is owned by Marius Goubert. Permission to republish Chicken Curry Recipe in print or online must be granted by the author in writing.
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