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Quick Chicken Curry

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Uploaded on Mar 24, 2008

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/chi...

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.

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