You’ll have to forgive the poorly staged photography in this post… the curry was so nice I forgot to take a picture until we’d already tucked in!
This is a recipe I first made back in cookery class in school so, about 10 years ago. It’s really great on a Saturday night when you fancy a takeaway, or you’re having a dinner party and want something you can all share and tuck into!
This recipe serves 4 people. You will need…
- 3 chicken breasts, chopped into chunks
- 1 white onion, diced
- 2 garlic cloves, finely diced
- 1 cup natural yogurt
- 3/4 cup coconut milk
- 1 tbsp tomato puree
- 3 tbsp curry powder
- 1 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp ginger
- 1 bay leaf
- 1/2 tsp sugar
- Pinch of salt
- 3 tbsp Olive oil
- 1/2 lemon, juiced
Heat olive oil in a large pan at a medium heat and add garlic and onions until they go soft. Add the chicken and cook through. Stir in the curry powder, cinnamon, paprika, ginger, sugar, salt and bay leaf until all the chicken is well coated. Add tomato paste, yogurt and coconut milk, stir well and simmer for 20 minutes. Remove the bay leaf and add the lemon juice, again stirring. At this point you can also add cayenne pepper if you like your curry very hot – I didn’t for this recipe. Leave for another 5 minutes.
Serve with your favourite side dishes – we had coconut basmati rice and naan bread, bhajis and popadoms.
Definitely one to have with a few cold beers or glass of wine. It’s relatively mild but as I said above, add half a teaspoon of cayenne for a real kick.