Terry’s Kitchen

Chicken Curry

This is a basic curry dish that is simple to make. To make it into a Madras
add one teaspoon of hot chilli powder, use double and you have a Vindaloo.

Serves 3-4

Preparation and cooking time: approx. 15 minutes.

5 Tablespoons vegetable oil
3/4 pint (425ml) (3 cups) curry sauce
1 teaspoon salt
1/2 to 1 teaspoon chilli powder
1 lb (450g) cooked chicken (see here)
1 level teaspoon garam masala
1/2 level teaspoon ground cumin
Pinch ground fenugreek
1/2 to 1 medium tomato diced
1 tablespoon fresh coriander finely chopped

1. Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.

2. Without reducing the heat, add the salt, chilli powder and chicken. Cook for about 5 minutes.

3. Now turn down the heat and stir in the garam masala, ground cumin and fenugreek.

4. Simmer for a further 2-3 minutes.

5. Add the diced tomato and half the coriander and cook for another 2 minutes.
Skim off any excess oil and serve with boiled rice and the remaining coriander.

How to prepare the chicken

For the chicken curries I have used chicken breast only but thighs are a cheaper and, I think, just as tasty part of the chicken to use.
If using thighs you will need to skin and bone the thighs before use.

Preparation and cooking time: 25 minutes

For 3-4 people you will need:

2 to 3 large chicken breasts with skin and bone removed
3 tablespoons of vegetable oil
1 teaspoon turmeric
4 tablespoons of curry sauce (use 4 cubes of frozen sauce)

Cut the chicken into bite size pieces, wash and drain.
Meanwhile, add all other ingredients into a large saucepan and mix well.
Cook on a medium heat, stirring continuously, until the sauce darkens in colour (about 5 minutes).
Add the chicken and thoroughly coat with the sauce.
Turn the heat down to low and cook with the lid on until the chicken is tender (about 15 minutes depending on size of diced chicken).
Remove from sauce.
The chicken is now ready to be used in the following recipes, or refridgerated or frozen for use at a later date.