|Description||Rich and tasty|
|Time to prepare||15 Mins|
|Time to cook||20 Mins|
|No. of servings||2|
|Ingredients||Please adjust amounts accoringly for more people...
For the spice paste...
1 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
1 tsp Methi (fenugreek) leaves
1 tsp ground Garam Masala
1 tsp Black cumin seeds
1 tsp Salt
1 - 2 tsp hot chilli powder (adjust for more/less heat)
1 tsp Hot Paprika
1 tsp dried ground ginger
1 tsp dried ground garlic
1 tbsp Sunflower oil (15 ml)
For the main ingredients...
2 Chicken fillets cut into chunks
1 large onion very finely chopped
1 large tomato very finely chopped
1 70g tin of tomato puree
3 tbsp oil (45 ml)
4 tbsp fresh chopped coriander
1 fresh green or red chilli, deseeded and sliced up lenthways, kinda like julienne
|Instructions||1. Mix all the spice ingredients together to form a paste and set aside (this can be done whenever you like if you are likely to be in a rush when you cook the curry)
2. Prepare the chicken, onion, chilli and tomato as instructed in the ingredients list
3. Heat up the oil in a heavy bottomed pan, but only to medium - this does not have lots of liquid and we dont want burnage (i know, that isnt a word but you know what i mean)
4. Add onions and cook nice and slow for 5 mins stirring occasionally, and if you can see it is burning - reduce the heat.
5. Give the onions a good mix up and add the chicken.
6. Cook slowly for another 5 minutes, stirring and making sure nothing burns.
7. Add Tomatoes, fresh chilli and spice mix, stir thoroughly and cook for a further 5 minutes.
8. Add the tomato puree, mix well and cook for another 3 mins or until you can see the oil separating.
9. Add half the chopped coriander and mix well, cooking for a further 2 mins.
What we want is the curry to be piping hot and if the heat was not too high, it will not be sticking to the pan.
Serve with naan/rice and sprinkle the rest of the coriander on the curry & rice when its on the plate ready to be served.
|Notes||This is a very simple little curry that you can knock together quick when you are in need of curry but dont want to marinade/measure/prepare extensivly - great for a friday night (which is why i named it that)
The heat level is the only tricky bit as if it is too high you get a burned dry mess and too low, nothing cooks properly. You will get the hang of it : )
Now wheres my beer??
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