I
love a good curry so I'm trying to come up with my own recipe that’s not out of
a jar. I've attempting to practise this over the past couple of weeks but it's
very much a work in progress. All comments, suggestions and improvements are
welcome.
- 2 desert spoons of extra
virgin
- 2 chicken breasts, diced
- One thumb sized piece of
ginger, finely grated
- Red Onion, quartered and
sliced
- Handful Green Beans
- Red Pepper, sliced julienne
- Approx. pint of chicken
stock
- 3 teaspoons mild curry
powder (Hot if you prefer)
- 2 desert spoons of mango
chutney
- 3 desert spoons of natural
yogurt
- approx. 200mls of crushed
tomatoes
- One teaspoon of Garam Masala
- One teaspoon of Cumin
- 3-4 cardamom Pods
- Half a teaspoon of chilli
flakes
- 130g of brown rice
- Handful of coriander
leaves sliced
- Poppadums
- Follow the instructions on
your packet of rice, and cook accordingly.
- In a frying pan or wok, over
a medium to high heat, brown the chicken pieces in the oil. Add the
vegetables, ginger, garlic and curry powder and stir fry for about 4-5
minutes.
- Pour in the stock and stir
in the mango chutney. Stir gently until even.
- Add seasoning.
- Add the crushed tomatoes
while stirring. Turn heat to low.
- Allow to simmer for another
4-5 minute to thicken.
- Taste and add yogurt if
necessary. Add further seasoning if necessary.
Serve on
a bed of brown rice and sprinkle with coriander.
I've been trying to post this for weekss but i can't seem to get a good enough picture of this that'll do it justice anytime I make it...any tips or tricks on how to take the most professional looking photos would be much appreciated!! X
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