Chicken Curry

By on May 10, 2013


45 ml olive oil

1 medium onion

400 g chicken fillet

2 cloves of garlic

1 green chili

¼ tsp salt

¼ tsp turmeric

½ tsp ground cumin

¼ tsp ground coriander

1 tsp tomato purée

1 tsp curry paste

30 ml double cream



–         Chop a medium sized onion

–         Crush 2 cloves of garlic with the side of a knife.

–         Chop a green chilli.

–         Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil

–         Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.

–         Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown.

–         Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

–         Add 1 teaspoon of tomato purée, and 1/4 teaspoon of curry paste, Stir, and fold 2 generous tablespoons of double cream into the mixture.

–         Serve hot with freshly cooked basmati rice.

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