Chicken Curry
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| Chicken Curry | Epic Demo |
I love Curry because of they often natural wheat and gluten free. For a cold winter day, this makes a wonderful homemade authentic chicken curry experience. This is a very simple Curried chicken recipe. It really is one of the easiest chicken curry recipes out there, without compromising flavor.
I said easily because only a handful of objections that you may have when preparing food of Sri Lanka to access materials. If you don't live near an area that caters well for the spices, then just head over to the Waitrose stocks a wide variety of spices. Yes spice pricier in Waitrose, but you will leave the store with the number of spices (not a big bag of spices that you may end up purchasing from local India stores) that are more manageable.
If you are struggling to find fresh Curry leaves, I was very excited to find this in Tesco. They make a difference to the final dish world.
You can also manipulate the material so that it transforms into a mild chicken curry recipe. For example, you can jump in Cayenne and selecting ' lightweight ' curry powder from the local supermarket.
Ingredients
- 1 pound skinless chicken breast chopped into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tbsp minced garlic
- chopped yellow or white onion 1 small
- 2 tablespoons yellow curry powder
- 1 tablespoon Thai red curry paste
- 15-ounces canned coconut milk, full fat
- ½ cups water or chicken stock optional
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 2 tablespoons lime juice
- salt to taste
- a handful of coarsely chopped fresh coriander
- 4 cups cooked white rice to serve
Instructions
- Heat the oil in a large saucepan over medium-low heat. Add the onions and minced garlic and cook for a few minutes until the onion is softened and fragrant.
- Add the chicken and cook for 2-3 minutes, Browning slightly. Add the curry powder and pasta; Cook for 3-5 minutes.
- Add the coconut milk, and simmer for 15-20 minutes or until the chicken is completely cooked.
- Add water or chicken broth depending on your desired consistency for gravy, or simmer longer to thicken if needed.
- Stir the sugar, fish sauce, and lime juice. Taste and salt if needed
- Sprinkle with fresh coriander, serve over rice.
Recipe note
- How thick you want curry sauce is up to you, so you can add chicken broth or water is thin only after boiling. However, sometimes a chicken will let a lot of juice, and not need to be thin, you may need to let it thicken more, so you will boil again. This will vary based on the heat of your stove and ingredients you use, so adjust to your preferences.
When you give this recipe a go, you will soon appreciate that this is one of the easiest and most definitely the best chicken curry recipe. Who would ever complain about throwing a bunch of ingredients in a saucepan with the dinner is served around 40 minutes later! And full of flavor and Spice without the bite.
This is definitely my favorite Curry recipe all the time!