Quick chicken curry

Method

1. Heat the oil in a frying pan and add the onion. Fry for 1 minute.

2. Add the chicken and continue to fry for 5-6 minutes.

3. Stir in the garlic and chilli. Add the salt, turmeric, cumin and coriander. Stir well and continue to cook for a further 2-3 minutes.

4. Stir in the tomato purée and garam masala or curry paste, then fold in the cream.

5. Meanwhile, rinse the rice for 30 seconds under cold running water. Place in a saucepan with the salt and the oil. Add the water and cover the pan. Simmer on a very low heat for 10 minutes, or until the rice is just tender and all the water has been absorbed.

6. Tip all the ingredients for the salad dressing into a screw top jar and shake well.

7. Put the salad leaves into a bowl and toss with the dressing. Serve the chicken curry with the basmati rice and salad.

Comments                        add a comment

I just love this recipe! It is so simple to make, yet so tasty. Anyone can make this. Try it out on your friends, I guarantee they will be impressed!!

Ingredients

For the curry

3 tbsp Olive oil
1 onion, sliced
400g chicken fillets, skinned and chopped
2 garlic cloves, crushed
1 green chilli, seeds removed and chopped
1/4 tsp Salt
1/4 tsp Turmeric
1/2 tsp ground cumin, toasted
1.25 tsp ground coriander, toasted
1 tsp tomato purée
1.25 tsp Garam masala, or 1 tsp curry paste
2 tbsp double cream

For the rice

200g white Basmati rice
1/4 tsp Salt
1 tsp vegetable oil
375ml boiling water

For the spicy salad

1 tbsp Olive oil
1/4 tsp ground black pepper
1/2 green chilli, seeds removed and very finely chopped (optional)
1/2 tsp clear honey
1 tbsp Balsamic vinegar
large handful mixed green salad leaves

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