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Saturday, 6 March 2021

Chicken Masala Curry

 

Chicken Masala Curry
Chicken Masala Curry

  • 3 chicken breasts cut into chunks
  • 3 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • 1” piece of cinnamon
  • 10 curry leaves (if you have them)
  • 2 tbsp garlic and ginger paste
  • 2 chillies, chopped finely
  • 2 tbsp curry powder
  • 3 tbsp tomato purée
  • 400 ml base curry sauce (add link to recipe)
  • 200ml coconut milk
  • 2 tbsp light soy sauce
  • 1 tsp garam masala
  • Handful of finely chopped coriander
Method
Heat the oil in a large pan, when hot add the mustard seeds and cinnamon stick and fry until the mustard seeds start to pop, add the curry leaves (if you have them) and fry for 30 seconds or so.  Mix in the garlic and ginger paste and fry for a couple of minutes until it starts to sizzle.  Add the curry powder, tomato purée and half of the base curry sauce, stir through and bring to a simmer, add the chicken and the remainder of the base curry sauce and cook until the chicken is cooked through.  Next add the coconut milk, soy sauce and coriander and cook for a few minutes, season with salt and pepper and serve.

This is a nice creamy curry with just a bit of heat, I served this with rice, poppadum's, pickles and chutney, a really tasty fakeaway to enjoy in the comfort of your own home.  The sauce can be made in advance and just finish off with the chicken once you are wanting to eat, the chicken will cook in minutes!  I hope you enjoy this as much as we did.


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