Spicy Chicken Curry
This a great, slowly simmered curry that has a big kick. I like curries to be hot but this one tested me a bit! If hot isn’t your thing, just use a milder curry powder and don’t add the chopped chilli. You could also add more cream at the end or stir in some yoghurt. But I like mine a bit firey ;).
Serves 2. Takes around 1 hour and a half to make.
2 Tablespoons Butter
2 Chicken Breasts
2 Garlic Cloves
1 Tbsp Grated Ginger
2 Tbsp Hot Curry Powder
4 Cups Chicken Stock
1 Can Chopped Tomatoes
1/2 Cup Cream
Small Handful of Chopped Mint
Small Handful of Chopped Coriander
Naan Bread or Rice
Prepare – Finely chop the onion, ginger, chilli and dice the potato. Finely chop the coriander and mint. Cut the chicken into small pieces.
Fry the onion with the ginger in the butter at a low temperature for 5 minutes.
Add the chicken, turn up the heat to medium and fry until slightly browned.
Add the garlic and fry for another minute.
Add the curry powder, mix well and continue frying for another minute.
Add in the chopped tomatoes and 2 cups of the chicken stock.
Add the potatoes and simmer slowly uncovered for an hour, stirring occasionally. Add more chicken stock when needed, keeping the sauce thick but not letting the ingredients burn.
Remove from the heat and stir in the cream.
Serve with the chopped herbs and chillis on top.