Easy Chicken Curry
A super easy chicken curry base which can be served with rice, on its own or in a wrap. Experiment further with this dish by adding to the chicken base whether that be potato, aubergine or even banana... the possibilities are endless!
10 - 15
minutes
10 - 20
minutes
4
servingsIngredients
- 100 grams of Coriander (for garnish)
- 2 small of Tomatoes
- 1 quarter tsp of Turmeric
- 1 tbsp of Curry Powder
- 1 tbsp of Ginger Paste
- 1 tbsp of Garlic Paste
- 2 small of Shallots (finely chopped)
- 300 grams of Chicken Breast (or alternatively use chicken thighs)
- 2 tbsp of Sunflower Oil
Method
- Heat the oil in a pan (or wok) and allow the oil to get hot.
- Now put all the ingredients into one bowl - you don't even need to blend the ingredients.
- Once the oil is very got put all the ingredients into the wok.
- Stir well so the chicken is well coated with all the ingredients. Leave it for about 3 minutes.
- Add half a pint of water and stir.
- Leave for a further 10 minutes stirring occasionally. By now the water has reduced and the chicken is cooked thoroughly.
- Serve garnished with some sprinkled fresh coriander. Enjoy!
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