Made on the fly for a houseful of students last night.
Ingredients:
One large packet of chicken breast fillets (had just reached the 'use by' date, use it or lose it)
One small packet garam masala
5 onions
3 cloves of garlic
10 large mild chillis
One carton greek yogurt
Ginger root
Mild curry powder
Sunflower oil
One box of long life coconut milk
To do this justice, all of the quantities should be measured by eye in a 'looks about right' kind of way.
MARINADE:
Pour some sunflower oil into a bowl and add a packet of garam masala. Mix well.
CHICKEN:
Cut the chicken into pieces.
Add the chicken to the marinade. Make sure the pieces of chicken are evenly coated.
Stick this lot in the fridge for an hour or two.
ONIONS, CHILLIS, GARLIC, GINGER:
Chop the onions and chillis. Chop and crush the garlic and ginger.
Add this to a pan and heat until onion is 'soft'.
COOKING THE CHICKEN:
Put the chicken in a pan and fry until fully cooked.
CURRY SAUCE:
Put the carton of greek yogurt, the box of coconut milk and a small packet of curry powder in a large bowl. Mix.
FINAL RESULT:
Put the chicken, the onion mixture and the sauce in a large saucepan. Mix. Make sure the stove is on a low heat to avoid curdling. Reduce carefully until the sauce has thickened.
Serve with rice, poppadoms, bhajis and pakoras!
Ingredients:
One large packet of chicken breast fillets (had just reached the 'use by' date, use it or lose it)
One small packet garam masala
5 onions
3 cloves of garlic
10 large mild chillis
One carton greek yogurt
Ginger root
Mild curry powder
Sunflower oil
One box of long life coconut milk
To do this justice, all of the quantities should be measured by eye in a 'looks about right' kind of way.
MARINADE:
Pour some sunflower oil into a bowl and add a packet of garam masala. Mix well.
CHICKEN:
Cut the chicken into pieces.
Add the chicken to the marinade. Make sure the pieces of chicken are evenly coated.
Stick this lot in the fridge for an hour or two.
ONIONS, CHILLIS, GARLIC, GINGER:
Chop the onions and chillis. Chop and crush the garlic and ginger.
Add this to a pan and heat until onion is 'soft'.
COOKING THE CHICKEN:
Put the chicken in a pan and fry until fully cooked.
CURRY SAUCE:
Put the carton of greek yogurt, the box of coconut milk and a small packet of curry powder in a large bowl. Mix.
FINAL RESULT:
Put the chicken, the onion mixture and the sauce in a large saucepan. Mix. Make sure the stove is on a low heat to avoid curdling. Reduce carefully until the sauce has thickened.
Serve with rice, poppadoms, bhajis and pakoras!