Chicken Curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
CURRY
- 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
TO SERVE
- 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
Method
step 1
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.step 2
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.step 3
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!
