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My family loves curry and I love anything that can be made with things from the store cupboard.  The best thing about spices is their shelf life and once you have them in your kitchen, you can just about ‘curry anything’!  Aswell as chicken, I’ve used mange tout and baby sweetcorn today, but small cauliflower florets work well, as does spinach.

This is a simple recipe but it does take a little time and there are alot of spices.  As long as you have a teaspoon to measure them with, you can’t go wrong!

Now I can’t claim to be an expert in Asian cuisine and I won’t tell you that this is the best way or the right way to make curry; this is simply the way that I do it.  I works for me and I hope it will work for you.

If I had my way, I’d smother this dish with fresh coriander but both Phill and Beth hate it with a passion, so I don’t bother.  Also I would normally fry off a finely chopped onion with the …. but I didn’t have one lol!

You Will Need

6 garlic cloves, crushed

1 teaspoon ground ginger

2 tablespoon olive oil

2 teaspoon ground cumin 

2 teaspoon fennel seeds

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon garam masala

1 teaspoon turmeric

1 tablespoon caster sugar

400g tin chopped tomatoes

1 onion very finely chopped8 boneless chicken thigh, diced

500ml chicken stock

a couple of handfuls of fresh vegetables (whatever you have in the fridge!)

optional:

chopped coriander

Method:

  • In a large bowl, combine the turmeric, garam masala, crushed garlic and 1 tablespoon of oil.
  • Add the diced chicken to your bowl and make sure it is properly coated.  Set aside.
  • Add the other tablespoon of oil to a large frying own and heat gently.
  • Add your finely chopped onion and cook gently for 5 minutes.
  • Add the ground ginger, cumin, fennel seeds, cinnamon and cayenne pepper and warm through.
  • Tip the chicken into the pan and cook until browned.
  • Empty the tin of tomatoes into the pan, stir well.
  • Pour the stock into the pan, stir and allow to cook for 10 minutes.
  • Add your vegetables and cover with a lid.
  • Reduce the heat and simmer for 5 minutes.
  • Serve with saffron flavoured rice

I know the list of spices may seem a mile ling, but they take up very little room and it really does taste better than the stuff in jars.  You can make it even fresher tasting by using cumin seeds, cinnamon bark and fresh ginger; but I quite like the simplicity of ground spices 🙂

Love Rachel

x

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