Quick Chicken Curry - www.manjumalhi.com

This is another fast idea I've come up with to make use of five basic spices. I've made a simple curry paste mixture which can be used with turkey breasts also. Enjoy!

For the quantities and ingredients list go to this link :http://www.manjumalhi.com/recipes/chicken-and-poultry/112-quick-chicken-curry.h­tml

Manju Malhi

See more recipes at : www.manjumalhi.com

Here is the recipe for the Quick Chicken Curry in full. You can add yogurt
instead of water for a creamier curry dish.

Quick Chicken Curry

Serves 2-3

3 tbsp sunflower or vegetable oil, plus a little extra to make the curry
paste
1 medium onion, sliced
3 cloves garlic, crushed or chopped
2-3 chicken breast fillets, skinned and chopped into bitesize pieces
¼ tsp salt
¼ tsp turmeric
1 tsp ground cumin
¼ tsp ground coriander
¼ tsp chilli powder
¼ tsp garam masala
3 tsp tomato puree
1 tsp root ginger, peeled and grated (optional)
A few coriander leaves, washed and chopped

Heat the oil in a frying pan, then put in the onion and fry for 1 minute.
Tip in the garlic and the chicken and continue to fry for 7-8 minutes until
its white on the outside.

While the chicken is frying, in a small bowl, mix the salt, turmeric, cumin,
coriander, chilli powder, garam masala and tomato puree with a little oil to
form a thick deep reddish brown paste. Add the paste to the chicken mixture.
Stir well and mix for about a minute.

Tip in the ginger and add 6-8 tbsp of water to make a gravy or a sauce. Turn
down the heat and let it simmer for 2 minutes more. Garnish with the
coriander leaves. Serve the curry with hot pitta breads or plain Basmati
Rice.



This can be stored in a covered vessel in the fridge or frozen on the day of
preparation. But make sure you defrost the chicken thoroughly before
reheating.

Tips:

You can substitute parboiled or partially boiled mixed vegetables for the
chicken.

If the curry is too hot, add a couple of tablespoons of whipped natural
yogurt or single cream slowly to the curry and cook for another minute.

Category:

Howto & Style

Tags:

• cooking
• food
• curry
• chicken
• drinks
• asian
• indian
• manju
• malhi

[manjumalhi]

Guys, it really doesn't matter when you add your chicken, just as long as the chicken is boneless and skinless and you cook your chicken for at least ten minutes so when you cut a piece in half, it's white on the inside.

[ghapak]

Hi Manju -

Can we add cocount to the curry ?

Rutesh

[manjumalhi]

@ghapak ofcourse, if you like coconut in there you can add it.

[manjumalhi]

Hi neetu,

Put the garlic with the onions, or just before adding the chickenpieces

Thanks,

Manj

[chowgachhaaaaaaa]

Its simpl Bengali chicken carry. She is too good. Her English is too good. I am tanay from kolkata.

[Metsada007]

Chicken Hurry :)

[Macmittens411]

@manjumalhi I will not apologize or care what anyone thinks, but I will say u are a lovely lady. Very classy. (; 

[jamesmaxwell]

@adhisongp where's the video where we all get blown away by your oh-so-super-fantastic cooking?

@Macmittens411 the english language has no words to describe what a douche you are

in before i get called a white knight

[manjumalhi]

@Macmittens411 Actually I do. Don't be rude....

[adhisongp]

this video shows that this lady doesnt know the basic knowledge in cooking indian dishes.............first time i see an indian cooking by adding chicken first.,....very bad.......cooks like you are a shame for indian cookery.......very bad very bad......