9: CHICKEN CURRY FROM KERRYANN'S FAMILY COOKBOOK

9: CHICKEN CURRY FROM KERRYANN'S FAMILY COOKBOOK
 
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Ingredients

Ingredients
Method
 
  • 4 skinless boneless chicken breasts diced into big-ish chunks (2 bites)
  • 2 large onions sliced
  • 1 each of red, yellow and green bell peppers sliced
  • 2 large carrots, quartered longways and sliced
  • 4 medium sized potatoes diced in to bite size chunks
  • 500g closed cup, bog standard mushrooms either quartered or sliced
  • 2 large sprigs fresh thyme
  • 4 tbsp mild madras curry powder
  • 1 tbsp everyday seasoning
  • 1 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp chilli powder
  • salt and pepper
  • olive oil
  • 4 cloves garlic chopped
  • small bunch coriander chopped for sprinkling on top at the end
  • 1 mug basmati rice
Mix all the ingredients together in a large bowl and rub all the seasonings and spices into the chicken and vegetables. Leave to sit for at least half an hour. It's not compulsory but lets the flavours develop if you do. I do mine in the morning or even, if I'm feeling excited, I do it the night before and just leave it covered in the fridge!

When you've marinated your ingredients, pick out the chicken, scraping off any stray veg or garlic (it burns). Place a large lidded saucepan on a medium heat, add 2 tbsps olive oil and cook until golden brown on the outside. Use a slotted spoon to remove the chicken on to a plate and leave to one side.

Once you've done that, throw in all the vegetables and fry that off for a couple of minutes. Add the chicken back in and pour in enough water to cover. Bring to the boil and simmer for around 1 hour, lid on ajar, until your sauce has slightly reduced and thickened and the vegetables are tender.

Meanwhile make your basmati rice.

Season to taste and just before serving sprinkle with fresh coriander. I serve with basmati rice. I also always cook too much so I have leftovers to go in the freezer for lazy days! This freezes very well!

9: CHICKEN CURRY FROM KERRYANN'S FAMILY COOKBOOK

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This recipe was uploaded by FoodTube

 
 
Serves 4-6
Cost of recipe (with rice ) – £8.98
Cost per portion - £1.50

Okay so my curry recipe varies depending on what I have in the fridge and cupboards, and on what the kids and I fancy. I made a very basic one for my friends kids as introduction to something new, and the ingredients for that were literally chicken, potatoes, carrots and onions with just mild curry powder and they loved it!

My usual base recipe from which I can add or take away ingredients.

Method


Mix all the ingredients together in a large bowl and rub all the seasonings and spices into the chicken and vegetables. Leave to sit for at least half an hour. It's not compulsory but lets the flavours develop if you do. I do mine in the morning or even, if I'm feeling excited, I do it the night before and just leave it covered in the fridge!

When you've marinated your ingredients, pick out the chicken, scraping off any stray veg or garlic (it burns). Place a large lidded saucepan on a medium heat, add 2 tbsps olive oil and cook until golden brown on the outside. Use a slotted spoon to remove the chicken on to a plate and leave to one side.

Once you've done that, throw in all the vegetables and fry that off for a couple of minutes. Add the chicken back in and pour in enough water to cover. Bring to the boil and simmer for around 1 hour, lid on ajar, until your sauce has slightly reduced and thickened and the vegetables are tender.

Meanwhile make your basmati rice.

Season to taste and just before serving sprinkle with fresh coriander. I serve with basmati rice. I also always cook too much so I have leftovers to go in the freezer for lazy days! This freezes very well!
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