This recipe is for a lovely creamy chicken curry using traditional indicant spices. If you enjoy curries then I would recommend that you try to cook this one for yourself and discover just how much better it tastes than many Indian curry takeaways.
This recipe can be frozen too, so make sure you make more than you need so that you have some for another meal.
Cooking at home with fresh ingredients is so much cheaper and tastier. Buying chicken pieces in bulk is a real money saver.
1 kg diced boneless chicken
3 large onions sliced
1tsp of chillie powder(optional)
1tsp of coriander powder
1tsp of safforn powder
2 large Tomatoes chopped
1tsp of garam masala
1tsp of ginger paste
1tsp of garlic paste
1 1/2 tsp of vegatta powder (to taste)
2tbsp of vinegar
1 tin of coconut milk
Recipe Instructions: In a cooking pot add 3 tablespoons of cooking oil then fry the onion till they are golden brown. Then add the tomatoes after 6 minutes followed by all the spices.
Cook for a further 5 minutes then add the chicken and also add 1 can of coconut milk and 2 cups of water. Cook for another 25 minutes, stirring occasionally until chicken is cooked through..
When ready serve it with cooked White Rice either mixed together or on the side.
Comment from kate
I substitute quorn pieces for the chicken to make a equally tasty vegetarian option of this meal. This is a relatively low fat meal too apart from the milk and so is a good choice for someone trying to lose weight but who would still like the occasional treat curry.
Curries can be so fattening normally as they are made with lots of ghee which is a butter like substance high in bad fats. So finding alternative recipes such as this is a god send for the curry lovers in this world.
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