Sunday, 24 November 2013

curry recipe

Today I thought I'd give you my recipe for Pepper and Paprika Chicken Curry.
As a huge foreign food fan curry is definitely one of my favourite dishes. I generally like spicy curries, so this one is pretty spicy. If you prefer milder food, add a little less paprika and mild curry powder instead of medium.

1-2 cloves of garlic
2 peppers of various colours (red, green, yellow etc.)
2 fat onions
medium curry powder
salt and pepper
a pinch of paprika (optional)
1 tbsp tomato puree
4 pieces of chicken breast
500 ml chicken stock
2 tbsp vegetable oil
a pinch of sugar
2 tbsp pure greek yogurt or cream

Wooden spoon
Casserole dish
Chopping board
The frying chicken


Begin to heat up the oil in the dish. Pop the chicken in, and  cook on a medium heat hob for 8 minutes. Season with salt and pepper. Remove and pop on a separate plate. Chop the peppers into thin strips, and dice the garlic and onions. Put the onions into the dish. Fry until golden, and stir with a wooden spoon frequently. Then add the garlic, curry powder, paprika and peppers. Toss for one minute. Next add the puree, sugar and stock. Mix all well, then add the chicken. Toss, then leave to simmer for 30-50 minutes.
When finished, stir in cream or yogurt and keep stirring until thickened.
The finished curry
Add humous and celery as an appetizer, then serve with rice and poppadoms.

The curry powder, paprika etc. being
 added to the onions. 


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