Ingredients
x6 Chicken Breasts
Tomato Puree
Curry Powder Mix: Coriander, Cumin, Turmeric, Paprika, Curry, Ginger, Chilli, Garam Masala
(but you can just use whatever spices you have to hand & to whatever heat you prefer ie mild or hot)
Garlic & Ginger paste (I had a tiny bit left in a jar I'd bought specifically for a butter chicken recipe, but I do prefer the natural garlic & ginger root - to make a paste I simply grate both)
Root Ginger 2"
Garlic x4
Red Chillies x2
Tinned Tomatoes
Mango Chutney
Natural (I use Greek) Yogurt
(if you prefer a creamier flavour you can substitute the yogurt for coconut cream)
Red & Green Peppers
Onions
Basmati or Long Grain Rice
Method
- Wash & prepare the chicken breasts. Cut up into large chucks.
- In a large jug add the tomato puree & all of the powder spices. Using as much or as little flavouring as you prefer. We love strong flavours so I use a couple of teaspoons per flavour with an extra pinch of chilli, garam & curry
- Peel, top & tail the garlic bulbs, crush then dice into tiny pieces add to marinade
- Mix altogether
- Peel the root ginger, slice into thin strips then dice, add into marinade
- Give it all a good stir
- Top, tail & peel the onions. Cut unto large wedges
- Heat some oil up in large pan & flash cook the onions for a couple of minutes only then remove from pan & put to one side
- Do the same with the peppers & chillies, wash, de seed & slice, add to hot oil & flash saute
- Once flash cooked remove peppers & put to one side
- In the same large pan add a little drizzle of oil, heat until hot then add the cubes of marinated chicken. Saute, keep turning until all sides are white.
- Open a tin of plum tomatoes, pour onto curry , removing any hard storks at the tip of tomato
- In the large jug, add another hand full of the mixed same spices & curry powder, add some tomato puree, some garlic paste & ginger paste stirring into thick paste. Add a little boiling hot water & mix in the curry powder & spices maintaining the thick paste consistency
- Add the paste mix to the chicken & gently fold in the spices. Bring to the boil. keep stirring then reduce heat, add lid & leave to cook gently until its time for the onions & peppers to be added just before serving.
- The onions & peppers should be nicely sizzled to bring out the maximum flavour
- Add large tablespoon of mango chutney to the curry mixture
- Measure out the amount of rice needed, I use 1 large cup/small mug per 2 persons
- Rinse rice well in a colander in a saucepan, which saves water, until water turns clear
- Once rice is thoroughly rinsed, boil the kettle, add large pinch of salt & bring rice to the boil, follow instructions, usually about 10 mins cooks it perfectly, so its still a tiny bit firm & flavour full.
- Add large dollop of natural yogurt to the curry & fold in
- Stir gently in, then add peppers & onions
- Fold in the peppers & onions until everything is coated with the curry sauce
- Warm the serving plates in the oven
- Boil the kettle, in a sieve rinse the cooked rice with the boiling water
- Tear some coriander leaves from the plant, either rip or chop the leaves to sprinkle over curry
- Serve immediately with chutney, naan bread etc & enjoy
As we had company, I didn't manage to take any photo's of the complete meal on the plates at the dining table, but the curry & rice were served with roti breads, poppadoms, natural yogurt & mango chutney. Although, you could eat the samosa & onion bhaji at the same time but we prefer to have them as a starter with the lime pickles, chutney & yogurt.
But, here's a plateful of a Butter Chicken Curry with rice & coriander which I made a few weeks ago..
But, here's a plateful of a Butter Chicken Curry with rice & coriander which I made a few weeks ago..
