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!
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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
3 tbsp sunflower or vegetable oil, plus a little extra to make the curry
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
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
You can substitute parboiled or partially boiled mixed vegetables for the
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.