I’ve always liked spicy food, but I’ve never actually gotten down to making a curry. On a recent supermarket round, I picked up some good curry powder, and decided to take the plunge. This dish was incredibly simple, but a little time-consuming. the end result was definitely worth the patience!
you will need:
2 onions, chopped
2 cloves of garlic, crushed
400g diced chicken (or lamb)
1 can chopped tomatoes
3 tbsp mild curry powder
I used Sharwoods Mild Curry powder, and this recipe is almost identical to that on the back of the tin. Start by frying the onions and garlic until they are soft and golden brown. I like to add a tablespoon or two of water as the onions start to brown. This helps speed up the process and reduces the chance of burning the onions.
Next, add the curry powder and chicken. Stir the whole mixture and fry for 5 minutes, keep stirring so that the chicken gets coated evenly with spices.
Add the stock and can of tomatoes. lower the heat and simmer. Stir regularly until the stock and tomatoes reduce and are no longer watery. This should take about 45 minutes.
It really is that simple! serve on a bed of rice with poppadoms, chutney, pickles and even raisins or sliced banana.