Chicken Curry – Serves 4
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Chicken Curry – Serves 4
- Place oil into a hot pan, add spices and garlic, cook for 2-3 minutes on a gentle heat.
- Add tomato puree and cook well for 3-4 minutes on a gentle heat.
- Add the chicken and seal golden brown with spices on a high heat, add stock and bring to the boil, add the yoghurt, lime juice season & serve with finely chopped coriander.
- Serve with baked potato, rice or pasta.
- Even chill overnight and place into storage containers and take to work or freeze down.
Ingredients
- 3 Teaspoons each of Ground Coriander,
Ground Cumin, Ground Turmeric,
Chilli Powder, Garam Marsala, Curry Powder - 3 Tablespoon Natural Yoghurt or Creme Fraiche
- 3 Skinless Chicken Breasts - Diced
- ½ Litre Chicken Stock
- ½ Onion, finely chopped
- 2 Cloves of Garlic Finely Chopped
- 1 Tablespoons Tomato Puree
- Splash of Vegetable Oil
- Seasoning
- Juice of ½ Lime
