This is a great chicken curry
recipe if you’re allergic or have an intolerance
towards garlic.
Ingredients for two –
2 chicken breasts - Small amount of
olive oil - 1 Onion - 1 Chicken stock
cube - Half a pint of water - Quarter of
a block of cream coconut - 1 Fresh
chilli - 2 Teaspoons of mango chutney -
1 Teaspoon full of ginger, ground cumin
and turmeric - Fresh coriander -
Basmati rice for 2.
Cut the chicken into small cubes, splash
a small amount of olive oil in a frying
pan, add the chicken to the pan then
chop your onions into chunky bits and
place them to cook with the chicken
until golden brown. Remove the pan from
heat add the ginger, ground cumin,
turmeric and mango. Take the fresh
chilli slice it in half and bin the
seeds, then slice each half into very
small pieces. Tip - I always hold
chillies with a fork and cut with a
knife, watch the juices don’t splatter
in your eyes! Pop the chillies with the
pan mix. Boil the kettle and place the
stock cube and the cream coconut with
half a pint of boiling water, give it a
stir until it’s dissolved. Slowly add
the dissolved stock and coconut to the
pan, stirring as you go. Pop the pan
back on the heat and let it simmer for
about 10 minutes then add the fresh
coriander. Stick the rice on folks it’s
nearly ready, keep testing the rice so
you don’t over cook. By the time the
rice is ready your curry should be
thickening up nicely and ready to serve
(make sure the chicken is thoroughly
cooked).
If you'd
rather follow a video of a typical
Indian restaurant styled chicken curry
then this is for you, nice and spicy!
