Definitely a long serving family favourite. My Mum, Pat always made this for us growing up. It took me a while to perfect making it but stick with it, its worth it.

chicken curry

INGREDIENTS

  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 4 tbsp vegetable / rapeseed oil
  • 2-3 tbsp Sharwoods medium curry powder (or use your favourite)
  • 2-3 tbsp cornflour
  • 1 stock cube dissolved in boiling water (chicken or veg)
  • 2 tbsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp fresh lemon juice
  • 2 tbsp mango chutney
  • Diced chicken breast

METHOD

  1. Heat the oil in a pot and sauté onion and garlic until soft. Add the curry powder, cumin and coriander and mix and allow spices to cook for couple of minutes.
  2. Add  the tomato puree and stir to mix, cook for 1-2 mins then add the cornflour. Allow the mixture to cook for about 2 mins then add the stock, a little at first then the remaining stock. The mixture will thicken so just add enough stock to achieve desired consistency.
  3. Add in the mango chutney and lemon juice and check for seasoning.
  4. Add the chicken and allow to cook gently. Serve with rice

 

TIP

The dish is always better the day after or even the day after that. Sometimes I add chopped onions (chopped vertically) and or frozen peas just before serving.  I have made this with prawns and beef and its equally good. It freezes well too. I have sometimes added creme fraiche too which makes it a bit milder and creamier.

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