Monday, 7 June 2010

Hot Indian Chicken Curry with Rice

6 servings 
If you want to make less just reduce ingredients. I also add the spices gradually and taste as I go so do this to your own taste. Finally – its HOT so reduce the chillies if you don’t like it too spicy!

6 chicken breasts
600 grammes passata
2 tins chopped tomato
Tube tomato puree
2 cloves garlic (or 2 teaspoons of lazy garlic)
1 large onion
3 peppers
4 red chillies
6 green chillies
Garam masala
Curry powder
Tikka spice
Bunch of fresh coriander
Juice of 1 lemon
1 chicken stock cube
Fry the chopped onion,garlic peppers and chillies till soft
Add chicken and fry until almost cooked
Add mushrooms and fry till almost cooked
Add tablespoon(heaped) of tikka spice & stir to coat
Add passata and chopped tomatoes
Once bubbling add tomato puree
Dissolve stock cube in water and add
Add remaining spices (I do this by taste and don’t really measure but its probably about 2 heaped tablespoons of each – May be more!)
Add chopped bunch of coriander (leaves only!)
Squeeze juice of lemon over and stir well
Leave to simmer for 15 mins to ensure all spices are absorbed.

1 comment:

Cindy Dy said...

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