members recipes

This is a curry I cooked for my partner, Paul, and little brother, John, and they both loved it. Homemade curries seem to go down better than ones from a jar. This curry requires a little effort and patience.

Ingredients
2 chopped Chicken breasts (wash your hands after handling!)

1/2 chopped Onion

Cumin

2 crushed cloves of Garlic

Coriander

Pepper

Ground Ginger (dry works best)

Cayanne Pepper

Mild Chilli Pepper

2 Star anise

Button Mushrooms

Coconut Milk

White Rice

Method
Fry both the chopped onion and crushed garlic in a pan with olive oil at a medium heat. Once soft add all the herbs and spices and stir thoroughly. Cook for 5 minutes on a medium heat, occassionally stirring. Add the chopped chicken breast and sear for a minute each side, add more olive oil if required. Add the coconut milk and Star Anise and stir to combine all the ingredients and cook gently for 10 minutes. Add the button mushrooms and cook for a further 8 minutes.

Boil the white rice in 400ml of water until the water has been absorbed and fluff up with a fork and serve with the chicken curry with some warm nan bread.

ENJOY!