I love a nice spicy curry and it’s something I love to go out and have in an Indian Restaurant. In the past whenever I’ve tried to make an Indian style curry it has never tasted as good as a take away (I think a lot of other takeaway meals can be home made much nicer!!) and so I have been attempting to create a good one for a while now. This little gem was exactly what I wanted, so quick and easy but so fresh tasting. The ‘final ingredients’ added at the end add a real fresh, spicy kick and the sauce is full of flavour.
I served my curry with a recent discovery of mine. Fudco’s Jeera Pappadums (from Morrison’s) are only 1sp each and you literally pop them in the microwave for 40-60 seconds. I also served it with a tablespoon of fat free natural yoghurt (1sp), some lime and chilli chutney (1sp) and 60g of basmati rice which brought the whole meal to only 11sp. If you had time you could even knock up some of my home made onions bhajis!
Serves 4 = 2sp (previously 3pp) per person
For the spice paste
1 large onion, finely chopped
3 garlic cloves, peeled and grated
2 inch piece of fresh ginger, peeled and grated
1 chilli, finely chopped
1 teaspoon salt
½ teaspoon turmeric, cayenne pepper, and garam masala
For the curry
400g skinless chicken Breasts, diced
1 onion, finely sliced
2 pepper, deseeded and diced
Handful of mushrooms, sliced
2 tomatoes, roughly chopped
1 x 400g tin of chopped tomatoes
1 x Chicken stock cube
200ml fat free natural yoghurt
1 tablespoon of fresh ginger finely chopped
1 chilli finely chopped
2 tomatoes roughly chopped
1 teaspoon garam masala
A few handfuls of spinach
Handful of fresh coriander leaves finely chopped
240g basmati rice (with ½ tsp of pilau seasoning and a little chicken stock added, 6sp per person)
4 x Fudco Jeera Pappadums (1sp per pappadum)
4 x tsp lime chutney (1sp per tsp)
Fat Free natural yoghurt (with a swirl of mint sauce)
Home made onion bhajis (see the recipe here!)
Spray a frying pan with 1KAL and begin to heat. From the paste ingredients add the onion, ginger, garlic and chilli and cook for about 5 minutes, stirring continuously, until the onion begins to turn a golden brown. Add a little water if you need to to make sure nothing sticks to the bottom of the pan.
Next add the garam masala, turmeric, salt and cayenne pepper and stir through to onion mixture.
Take off the heat, pop into a blender and wizz the onion mixture until it forms a smooth paste (if you don’t have a blender, you can leave the paste as it is, just make sure you chop everything nice and small to begin with).
Add the chicken into the same pan you started with, pour over the curry paste and and fry until the chicken is almost cooked through. Then add the sliced onion and pepper, fry for a few minutes until the onions are soft and then add the mushroom and chopped tomatoes (fresh and tinned). Crumble in the stock cube and simmer for 10 minutes.
Next take your pan off the heat and add the yoghurt, stir through and put your pan back on the heat. Cover and simmer for about 10 minutes on a medium heat making sure the chicken is covered by the sauce. Give a stir every few minutes.
Whilst the sauce is simmering pop on the rice. I added pilau seasoning and some chicken stock to my rice for a change but plain basmati is just as good.
After 10 minutes add the final ingredients to the sauce, stir through and simmer for another five minutes. These final ingredients make a massive difference to the flavour of the curry and make it take incredibly fresh and zingy.
I’ve made this recipe using left over chicken from a Sunday Roast too. Put your chicken in at the same point as the recipe above but just coat it in the spice paste and simmer for 1 minute before you add the onions. This chicken seemed to soak up more of the saucy mixture so I kept adding little splash of water to keep it nice and saucy.
Serve with a teaspoon of yoghurt drizzled on top and a little sprig of coriander.