Babs's Chicken Curry
Serves 3-4
This works equally well with other meats. You can also use left overs from a Sunday roast in this dish as detailed in the Method section below.
Serve with Basmati rice.
Ingredients
3 seasoned chicken breast fillets (approx 500g)
2 onions, finely chopped
2 or 3 green finger chillies, chopped
1 green pepper, chopped
4 tbsp medium curry powder
450ml chicken stock
25g creamed coconut block
1 tsp soy sauce
1 tsp sugar
1 tbsp tomato purée
½ tsp salt
Handful of frozen special mixed vegetables mix
Method
- Create a curry paste by adding the curry powder to 100 ml of the stock in a small pan. Bring to the boil, cover and simmer gently for 10 minutes
- In the main saucepan, fry the onions, chillies and green pepper in a little oil until softened
- Add the chicken breast fillets and fry until lightly browned
- Dissolve the coconut block in the remainder of the stock and add the soy sauce, sugar and tomato purée. Mix well and add to the main pan
- Add the curry paste to the main pan with additional water if required and the salt
- Bring to the boil, add the frozen mixed vegetables, cover and simmer for at least 20 minutes
You can also use Sunday roast leftovers for this dish as follows:
- Use 4 tbs of gravy together with a little water instead of the stock to make up the paste with
- Make up the remainder of the stock with the gravy and a stock cube (use a beef stock cube for beef or lamb leftovers, or a chicken one for chicken or pork)
- Add the left over meat towards the end of the cooking period to warm it through
