Freycob

"Good Food Made Easy"

  • Home
  • Recipes
    • Bread and Pastry
    • Cakes & Muffins
    • Chutneys, Jams, Relishes and Sauces
    • Desserts & Puddings
    • Drinks
    • Fish
    • Main Meals
    • Soups, Starters and Snacks
    • Sweets and Teatime Treats
    • Veg on the side
  • Reviews
    • Book Reviews
    • Equipment
    • Events
    • Food & Drink
    • Products
    • Restaurants
  • Competitions & Giveaways
  • Who is Freycob?
  • Contact Me
  • Privacy & Cookies Policy
You are here: Home / Chicken / Rosie’s Chicken Curry

Rosie’s Chicken Curry

12th June 2011 by Freycob

Welcome back, I really didn’t realise it had been so long since I last posted!

My creation for you this week?  CHICKEN CURRY!  Curry is a real favourite in my house (to adults and children alike) – not the jar, supermarket cook-chill or take-away kind but good, honest, home made using only the freshest and finest ingredients.

 I don’t use curry sauces or even curry paste from jars but blend my own spices then mix them with vinegar before cooking them off in vegetable oil.  At some point in the future, I’ll share my curry paste recipe with you, but for now, here’s the recipe for my chicken curry.  It feeds 4 in our household and there’s always a leftover portion for tomorrow.

1 large onion, chopped
2 cloves of garlic, crushed
1 small chilli, deseeded and finely chopped
1/2″ piece of ginger, finely chopped
Vegetable oil
3-4 chicken breasts, cubed into bite sized pieces
1tbs curry paste (or to taste) Pataks etc.
1/2 lemon, juiced
1/4 pint chicken stock
Tin coconut milk
2oz sultanas (handful or two!)
1 eating apple, cubed
1tbs Mango chutney
1 bunch fresh coriander
Basmati rice

1.  Add a little bit of oil to a large pan (I always use my wok to cook mine.

2.   Add the onion, garlic, chilli and ginger.

3. Fry until the onion is transparent then add the chicken.

4.  Cook until the chicken has browned

5. Add the curry paste and lemon juice.

6.  Cook for 2-3 minutes to flavour the chicken.

7.  Add the stock and boil rapidly to reduce by approximately 1/3.

8.  Add the sultanas, chopped apple, mango chutney and coconut milk.

9.  Bring to the boil then reduce to a simmer while preparing your rice.

10. Measure your rice into a large bowl/jug.

11.  Cover with boiling water, stir and leave to soften the rice kernels.

12.  Bring a saucepan of water to the boil.  I always use the largest saucepan that I have to give the rice plenty of space to float about and therefore not stick together.

13.  Drain the rice from the bowl/jug and add to the pan of water.  Stir through.  Return the water to the boil and then reduce the heat to give a gentle simmer.  Cook uncovered for 7-8 minutes or until cooked.

14.  While the curry continues to cook, stir it occasionally and use the time to give your work space a good clean down.

15.  Roughly chop the coriander.

16. Add the coriander to the curry and stir through.  Turn off the heat.

17.  Drain the rice through a sieve.  Your rice should be perfectly cooked, light and fluffy with no starchy stickiness.

18.  Serve with naan breads, poppadums etc.

19. End result…..

Enjoy and if you do follow my recipe and like the result, then please return and leave me a comment.

Thanks.

Rosie
x

3.3.3077

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Chicken, Curry, Recipe, Rice

« Rosie’s Banana & Choccie Chunkie Muffins
Rosie’s Chocolate Tiffin »

Find me here too

Facebooktwitterpinterestinstagramflickrmail

Search Freycob.co.uk

Foodies100 Index of UK Food Blogs
Foodies100
blogl
World Baking Day Ambassador 2013
alldishes.co.uk

Tag Cloud

baking BBC Good Food Show beef Birthday Blogger Blogger Challenge Blogger Event butter Buttercream cake cakes carrot Central Co-Op Central England Co-Operative cheese Chicken chocolate cinnamon Competition Cream Dinner Family meal flour fondant Food Food Blogger Food Review garlic ginger Giveaway Kenwood lemon Meal Meat onion potatoes PR Rapeseed Oil Recipe Review sugar Uncategorized vanilla vegetables Wine

Previous posts

  • June 2020 (1)
  • February 2020 (1)
  • October 2018 (1)
  • April 2017 (2)
  • November 2016 (9)
  • October 2016 (3)
  • September 2016 (2)
  • July 2016 (1)
  • June 2016 (7)
  • May 2016 (2)
  • April 2016 (2)
  • March 2016 (2)
  • February 2016 (3)
  • January 2016 (3)
  • December 2015 (2)
  • November 2015 (3)
  • September 2015 (1)
  • August 2015 (1)
  • July 2015 (5)
  • June 2015 (4)
  • May 2015 (4)
  • March 2015 (4)
  • February 2015 (7)
  • January 2015 (2)
  • December 2014 (6)
  • November 2014 (11)
  • October 2014 (10)
  • September 2014 (6)
  • August 2014 (6)
  • July 2014 (4)
  • June 2014 (7)
  • May 2014 (4)
  • April 2014 (5)
  • March 2014 (3)
  • February 2014 (3)
  • January 2014 (6)
  • December 2013 (8)
  • November 2013 (5)
  • October 2013 (10)
  • September 2013 (5)
  • July 2013 (1)
  • June 2013 (3)
  • May 2013 (6)
  • April 2013 (2)
  • March 2013 (2)
  • February 2013 (1)
  • January 2013 (1)
  • November 2012 (1)
  • October 2012 (3)
  • September 2012 (1)
  • August 2012 (4)
  • July 2012 (10)
  • June 2012 (9)
  • May 2012 (4)
  • April 2012 (2)
  • March 2012 (2)
  • February 2012 (2)
  • December 2011 (2)
  • November 2011 (1)
  • October 2011 (4)
  • June 2011 (3)
  • May 2011 (1)

Follow Me here too

Facebooktwitterpinterestinstagramflickrmail

Subscribe to Blog via Email

Enter your email address to subscribe to my blog and receive notifications of my new posts by email.

Categories

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy
Necessary Always Enabled