This chicken curry recipe is a favourite of mine. I like it hot and the fresh chilli's add the perfect spice to the dish. If enjoying on a cheat day, why not warm up with some poppudoms, mango chutney and of course 1 or 2 Budweisers create the perfect aperitif.

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 Prep Time:    30 mins
  Cooking Time:    45 mins
 Ingredients:      Serves:    2-3

    

  • 2 large chicken breats - diced
  • 1 onion - thinly sliced
  • 2 cloves of garlic
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp tumeric
  • 1 tsp dried coriander
  • 1 tsp mild chilli powder
  • 1 tsp curry powder
  • 1 tsp paprika
  • 2 chilli's *(fresh)
  • 2 tbsp double cream
  • 1 lime
  • 1 400g tin plum tomatoes
  • handful fresh coriander leaves - roughly chopped

  • 4 X poppodums(optional)
  • mango chutney(optional)


 Method

1. Fry half the thinly sliced onion with the garlic and ginger until soft and golden.

2. Place the fried onions into a blender and add the salt, cumin, coriander, turmeric, chilli powder, paprika, curry powder, double cream, *fresh chilli's (use only one if you don't like it too hot!), half squeezed lime and tinned plum tomatoes.

3. Blitz.

4. Fry the other half of the thinly sliced onion with the chicken until the chicken is nicely browned.

5. Now add the blitzed curry sauce, bring to the boil then gently simmer for 20 mins. Add the roughly chopped coriander leaves and continue to simmer for another 10 minutes.

6. Serve with rice or chips.

 Nutrition Facts
  • Calories = 545
  • Fat = 12.1g
  • Sat = 5.1g
  • Carb = 68g
  • Fibre = 4.8g
  • Protein = 38.8g

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I am always on the look out for fresh recipes, especially healthier options. If you have any recipes of your own that you would like to share then please get in contact.