Mar

12

Chicken Curry

March 12, 2007 | Leave a Comment

Looking for a quick curry then this version is very quick using prepared curry paste and makes a very satisfying tasty meal.  The basic curry set out below serves two or three but you can easily double up the quantities. The limit on this is the size of your frying pan!

 Ingredients:

Small Chicken Breasts 2
Diced Onions 1
Plain Flour 1tbsp
Vegetable Stock 1 pint
Curry Paste 1 tbsp
Aubergine Pickle 1 tbsp
Rice 200g
Cooking oil

Method:

Dice the onions and set aside.

Clean the chicken and cut into bite size pieces.

Preheat the frying pan with some oil and fry the chicken gently until cooked through and slightly browned. Remove from the pan and set aside.

Add a little more cooking oil to the frying pan and cook the onion until slightly brown. Add the flour to the pan and continue to cook gently, mixing it with the onion.

Add the stock to the frying pan stirring with a spatula to remove any flour lumps. Bring the liquid to the boil and then simmer adding the curry paste and aubergine pickle, stirring these well into the mixture.

Add the chicken back to the pan and stir in to ensure covered with the sauce.

At this stage you can add a variety of extra cooked vegetable ingredients such peas, sweetcorn, carrots or mixed vegetables. Continue to simmer making sure all the ingredients are heated through thoroughly.

Serve the curry hot on a bed of cooked rice. You can use either white or brown long grain rice cooked as per the instructions on the packet. 

    


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