| Description | Medium fruity chicken stir fried curry | |
| Curry Type | Chicken | |
| Strength | Medium hot | |
| Difficulty | Easy | |
| Source | My own recipe | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | 1/2 hr | |
| Time to cook | 1 1/2 hrs | |
| No. of servings | 4 - 6 | |
| Ingredients | 1 lb chicked breast - diced
1 med onion 3 habaneros chilli peppers 3 lg cloves garlic small piece of root ginger 1 hand full of sultanas 1 tablespoon dessicated coconut 1 red capsicum, chopped 1 green capsicum, -"- 2 tbs Schwartz Bombay cuury powder ( whole spice ) 1 hand full of frozen peas 1/2 lb potatoes - peeled & quatered salt black pepper 1 tin of tomatoes 1/2 cup cooking oil large wok | |
| Instructions | add the oil to the wok and heat
chop the onion and garlic and gently fry for about five minutes. Peel and chop the ginger, chop the chilli and capssicums, add these and fry for another 2 minutes. Add the curry powder and stir fry for a further minute. add the diced chicken and stir fry gently to seal the meat, add a pinch of salt and pepper. Add the tomatoes and heat until bubbling. add the remainder of the ingedients, stri for 2 minutes, cover and reduce heat. Allow to simmer for 1 1/2hrs. Serve with rice. | |
| Notes | This was my own recipe from long before Balti | |
| Comments |
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| Death by Curry | http://rubymurray.com |