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Monday, October 2, 2017

Easy Chicken Curry

I wanted to come up with the simplest, tastiest chicken curry possible and this is it. The key to keeping the chicken succulent is to turn the heat right down so that you're softly poaching the chicken strips rather than boiling them in the sauce, this way you don't have to marinate the chicken. 
Easy Chicken Curry 

1 Onion (pealed and quartered) 
2 Cloves Garlic (pealed)
Thumb-sized piece Ginger (pealed)
3 Tbsp Sunflower Oil
Pinch Salt
2 Tbsp Garam Masala
2 Tbsp Hot Curry Powder
4 Tomatoes (finely chopped)
Pinch Sugar
1 cup Cream
1 cup Greek Yoghurt
1 tsp Chicken Stock Concentrate
500g Chicken Breasts (Sliced)

Place the onion, ginger and garlic into a food processor and blitz until finely chopped.
Fry in a saucepan with the sunflower oil and a pinch of salt until softened.
Add the spices and fry for a minute.
Add the tomato and fry for a further 2 minutes before adding the sugar, cream, yoghurt and stock.
Turn down the heat and simmer for 10 minutes uncovered.
Add the chicken breasts and turn the heat down to the lowest setting to slowly poach the chicken, stirring often until the chicken is just cooked through.
Serve with rice and sambles.

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