We love a cheeky chicken curry in our house, especially on a Friday night when we need some comfort food after a busy week. I prefer home cooking so, rather than going online and ordering a take away, I will cook my chicken curry in a hurry served with my spicy cumin rice and roti as a tasty start to the weekend. It’s quick with simple ingredients.
So, I thought I would share my recipe with you if you fancy a go.
As an alternative to chicken I sometimes cook the curry with a tin of chickpeas using the same recipe and method.
The curry | Ingredients
4 chicken breasts
I medium onion
A small handful of fresh corriander
1 Finley chopped fresh green chilli or a small scotch bonnet pepper [ seeds are optional depending on how fiery you like it ]
1 tablespoon of curry powder [ I use Rajah Hot Madrass ]
2 crushed garlic cloves
1 tablespoon of curry paste [ I use Patak’s Madrass spice paste ]
1 can of plum tomatoes
Knob of butter [ Optional ]
Pinch of salt
1 teaspoon of sugar
Dice the chicken breasts and place in a bowl and marinate in the curry powder mixing well making sure all the chicken is covered.
Leave to marinate while you finely chop the onion.
With the vegetable oil, carefully fry the onions and garlic on a medium to high heat until golden brown in a large saucepan.
Then add the chicken and seal until golden brown on a medium heat ensuring not to burn the curry powder.
When the chicken is sealed add the curry paste and gently mix again covering all the chicken and gently fry for a couple of minutes.
Then add the fresh chilli, giving a quick stir before adding the tin of tomatoes, still stirring breaking up the plum tomatoes and bring to the boil.
Then put a lid on the pan and reduce the heat to simmer.
Keep an eye on it and occasionally stir, if you think the sauce is drying out too much you can always add a little water to loosen.
Continue to simmer until the chicken is thouroughly cooked.
By now the curry should be looking rich and saucy.
This is when I add the fresh chopped coriander, teaspoon of sugar, pinch of salt and the knob of butter which all add to the richness to the sauce.
Simmer for a further ten minutes and voila the curry in a hurry is ready to eat.
The Spicy Cumin Rice | Ingredients
2 cups of white basmati rice
half a teaspoon of cumin seeds
half a teaspoon of chilli flakes
1 table spoon of vegetable oil
pinch of salt [ optional ]
Using a medium sized saucepan quickly and gently toast the cumin seeds and chilli flakes in the vegetable oil on a low heat, ensuring not to burn.
When you can smell the aroma of the cumin take the saucepan off the heat.
Then add the rice [ washed if preferred ] and gently stir to mix the ingredients together.
We like fluffy rice so I add four cups of cold water to two cups of rice.
Add the salt and on a high heat bring to the boil, reducing the water until its nearly all disappeared.
Then quickly add the lid to the saucepan and reduce the heat to simmer.
After ten minutes, turn off the heat and leave the rice to continue cooking with the lid on for a further ten minutes.
I serve the curry and rice in two bowls per person and a Nihssan roti or two on a side plate. You can buy these gorgeous authentic rotis in most supermarkets world food isles, we get ours from Asda.
Whats your favourite Friday night supper? I am always looking for some new recipes and inspiration.
As always I would love to hear from you.
Lot’s of love
Dana x x