The Perfect Chicken Curry
Well last night they said, (daughter no.2 & wife no.1) to me that this was the best curry I have ever cooked. It was almost chicken Tikka Massala but not quite, not as sweet, not too hot. Anyway try it for your self. It’s very simple. Serve it with basmati rice and naan (that is if you can find some decent shop bought naan).
3 Chicken Breasts
200ml Live Yoghurt
Salt & Pepper
2 tbs Vegetable Oil
2 Cloves of Garlic
1 Good lump of freshginger
I Red Chilli or 1 heaped tsp Chilli Powder
1tsp Ground Coriander
1 tsp Cumin Seed
2 tbsp Muscovado Sugar
1 tsp Tomato Pureé
100ml cream or crème fraiche
Dice the chicken breast, place in bowl. Squeeze the lime over the chicken.
Coat with yoghurt, season with salt and pepper and leave covered for at least 30 minutes.
Place pan on a medium heat, chop onions medium coarse, add to pan. Make sure the onions do not colour, Chop the remainder of the ingredients in section 2 and add to pan together with the spices & tomato pureé. Cook gently for at least 10 minutes.
Add the chicken & yoghurt mixture to pan and cook for 15 minutes or until chicken is tender & cooked through. Whilst the chicken is cooking, chop the tomatoes coarsely and add to pan for the last five minutes of cooking.
Check the chicken is cooked. Remove pan from heat, add crème fraiche. Return to heat while stirring. Serve with the rice