CHICKEN CURRY

Chicken Curry image

Simple but delicious chicken curry which I've PERFECTED. As my heritage is predominately Indian, I felt it necessary to learn how to cook up the most delicious chicken curry to share with everyone close to me

Provided by Georgia Paymaster-Billington

Time 30m

Yield Serves 4

Number Of Ingredients 21

Ingredients

2 tbsp olive oil
3 chicken breast, diced
1 large onion, diced
3 garlic cloves, diced
50g ginger, diced
1 can of chopped tomatoes (can use Passata)
2 tbsp creme fraiche
1 handful coriander, diced
1 cube chicken stock
2 tbsp olive oil
3 chicken breast, diced
1 large onion, diced
3 garlic cloves, diced
50g ginger, diced
1 can of chopped tomatoes (can use Passata)
2 tbsp creme fraiche
1 handful coriander, diced
1 cube chicken stock
1 handful coriander, chopped
250g basmati rice
2 naan breads / 1 packet chapati

Steps:

Let's prepare all the ingredients before we cook. - Dice the onion. Set aside. - Dice the garlic, chilli, and ginger. Set aside. - Chop the coriander. Set aside. - Dice the chicken breasts. Set aside.
Let's start cooking the curry. - Heat up the olive oil in a large pan. - Add the diced onion. Cook till soft and golden - Mix in the spices (cumin, nigella, turmeric, garam masala). - Turn down the heat a little bit and add the chicken (and more oil, if needed). - After 2-3 minutes, add the chopped garlic, ginger and chilli. - After 3-4 minutes, add in and stir the chopped tomatoes, followed by the creme fraiche. - Add 1/2 fresh coriander, and the dried coriander. -Simmer till chicken is cooked through but tender.
Let's serve up! - For the rice, best to follow the instructions on the packet if you don't have a rice cooker. - Toast some naan, or heat up the chapati. -SERVE UP!!! *sprinkle the remaining coriander on the curry once served, as well as some nigella seeds. Eat up and enjoy!

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