Chicken curry
From: Chefs and the City
On TV Tonight
- 20:00 - What to Eat Now: Summer - What To Eat Now: Summer, 1
- 20:30 - What to Eat Now: Summer - What To Eat Now: Summer, 5
- 21:00 - The Hairy Bikers: Mums Know Best - Family Favourites
-
Chicken curry
- Prep time:
- 30 min
- Cook time:
- 45 min
- Serves:
- 4
Keen home cook Paddy Roberts pitches his chicken curry against top chef Tom Green
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Similar recipes
Ingredients
- 4 tbsp vegetable oil
- 4 cloves
- 1/2 tsp black peppercorns
- 4 green cardamom, cracked open
- 2 brown cardamom pods, cracked open
- 1/2 tsp coriander seeds
- 1 tsp cumin seeds
- 3 red or green chillies, seeds removed, finely sliced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 4 cm piece root ginger, grated
- 6 cloves garlic, chopped
- 4 x 175g chicken breasts
- 2 onions, finely chopped
- 2 tbsp tomato purée
- 400 g tinned chopped tomatoes
- 1 glass white wine
- 3/4 tsp garam masala
- bunch of coriander, roughly chopped
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Heat the vegetable oil in a large deep frying pan or wok over a high heat. Add the cloves, peppercorns, green cardamom, brown cardamom, coriander seeds and cumin seeds and fry for 30 seconds, stirring all the time. Stir in the sliced chillies, ground coriander, cumin, turmeric, ginger and garlic. Cook for 1 minute, stirring frequently.2. Turn the heat down to medium and add the chicken. Stir well so that the meat gets coated in the spices. After 2-3 minutes, add the onions and tomato purée and stir again for a further 4-5 minutes.
3. Add the tinned tomatoes. Season, to taste, with salt and freshly ground black pepper. Stir in the white wine and simmer for 20-30 minutes.
4. Stir in the garam masala and simmer for a further 3-5 minutes. Taste and add more salt and freshly ground black pepper, if required
5. Remove the curry from the heat, stir in the chopped coriander leaves and leave for a few minutes. Serve with the boiled rice, naan bread and soured cream.
Comments & Ratings
You need to be logged in to comment on this recipe
Latest Comment
View all comments (4)Made this the other night, very tasty but everyone was picking out the seeds. Would advise crushing the peppercorns and coriander seeds.
Nelly 99B13230
Posted 09 Dec 2010 4:20 PM
Really good, full of flavour
AnneM5749
Posted 04 Aug 2010 10:37 PM
Disappointing. Ingredients list read well but I, my wife and step daughter thought the curry failed to deliver and for anyone without a cupboard full of curry spices potentially quite expensive.
AndrewD17553
Posted 21 Dec 2009 12:02 PM
This recipe is classed as easy
Avg User rating
3.43 / 5 (7 votes cast)
Rate & comment