I can’t believe it. I have stumbled upon a chicken curry recipe
my boys actually ate. One of them even
asked for more.
I was so happy I decided to ignore my
complete oversight in defrosting only four chicken breasts and not six as the
recipe called for. Because in another
tippin flippical moment I fully expected them to turn their noses up at it like
they usually do. I didn’t want to be
looking at a pan of chicken curry for two days and it’s not the type of dish
that would freeze well.
So of course, they all decided this was the
nicest thing they had ever tasted (except for chocolate, soft mints, ice cream
and pancakes) and I ended up having one bite sized piece of chicken coz I gave
the rest to my boys. I blame the Kiddi Pharmaton. More about that later.
Here is the recipe really quickly. It’s called Edwards Fruity chicken curry and
I got it from a Woman’s Way magazine a few years ago.
Recipe
6 chicken breasts
2 cloves of garlic (I used about 4)
1 red chilli (I used dried chilli flakes)
1 medium onion (I used 4 shallots)
1 tspn tomato puree
2 tbspn mild curry powder
1 tbspn flour
1 pinch turmeric
1 pinch ground cumin
Pinch crushed chilli flakes (I omitted
this)
A squirt of ginger from a tube because I didn’t
have the real stuff.
200ml pouring cream/coconut milk (I used
the milk)
1 pint chicken stock
You can add 2 tbspn mango chutney. I forgot about this. 50g sultanas.
Forgot these too. And all the veg
you want such as peppers, mushrooms, carrots, courgettes etc. I just used a red pepper as my kids would pop
into a million pieces if I suggested vegetables.
A garnish suggestion is 50g flaked toasted
almonds, 2 tbspn natural yogurt and freshly chopped parsley or coriander. Again I forgot this part/didn’t have
them. I improvised towards the end and
added a hefty teaspoon of Thai red curry paste as I felt it missed
something.
I did it all in a casserole pot on the hob
but the recipe suggested 180 degrees in an oven at 50 minutes.
Method
I chopped the chicken into slices and
browned them before adding the shallots, garlic and peppers. (If you opt to go
the oven route, keep chicken breasts whole, just brown them)
Then I spooned in the tomato puree and
stirred to ensure it coated the meat.
Followed closely by the curry powder, flour, turmeric, cumin and
ginger. I found this mixture was very
dry and it began to stick to the pan so I added a few splashes of stock to make
a thick paste. This worked fine. I added the rest of the stock followed by the
coconut milk and stirred really well.
I needed to add a little more flour as the
curry was very watery but this brought it all together very nicely.
Basmati rice was also suggested but I made
do with a couple of boil in the bags.
With recipes like this I find you can add
your own touches along the way. Nothing
is set in stone. Reading the recipe
again as I type it out, I decided the mango chutney and natural yogurt would
have made a delicious addition.
You could also add a nan bread. And wine.
Wine would be gorgeous with this.
Either before, during or afterwards.
Or now.
Wine would be nice now.
Excuse me…………………………………
Oh, enjoy the curry.
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