A FRAGRANT AND TASTY CURRY RECIPE THAT CAN BE MADE IN 30 MINUTES
I MAKE THIS WHEN I HAVE LEFTOVER CHICKEN TO USE,
IT’S FULL OF SPICY FLAVOUR WITHOUT THE HOT KICK!

INGREDIENTS
SERVES 2

LEFTOVER CHICKEN OR 2 CHICKEN BREASTS CUT INTO STRIPS
2 GARLIC CLOVES – GRATED
A THUMB SIZE PIECE OF GINGER – GRATED
2 SPRING ONIONS OR 1 WHITE ONION – DICED
1 TEASPOON TURMERIC
HALF TEASPOON CHILLI POWDER
1 TEASPOON GARAM MASALA
2 TEASPOON LIGHT BROWN SUGAR
PINCH OF SALT
6 TABLESPOONS NATURAL YOGHURT
1 CHICKEN STOCK CUBE
2 TEASPOONS GROUND ALMOND

SERVE WITH RICE AND NAAN BREAD

RECIPE

FIRST
IF YOU ARE USING RAW CHICKEN THEN START TO COOK IT IN A FRYING PAN WITH SOME OIL FOR 5 MINUTES AND THEN BEGIN FOLLOWING THE STEPS. IF USING LEFTOVER CHICKEN THEN IT CAN BE ADDED LATER

NOW
(PUT YOUR RICE ON TO COOK)
AND IN A FRYING PAN A DROP OF OLIVE OIL, SPRING ONION, GARLIC AND GINGER AND COOK FOR 2 MINUTES

THEN
ADD IN THE TURMERIC, CHILLI POWDER, GARAM MASALA AND COOK FOR A FURTHER MINUTE – RELEASING ALL THOSE FLAVOURS

NOW ADD IN YOUR LEFTOVER CHICKEN
AS WELL AS THE STOCK CUBE AND 100ML BOILING WATER AND SIMMER FOR A FEW MINUTES

THEN
ADD IN THE YOGHURT AND MIX WELL AND CONTINUE TO SIMMER

ADD IN
THE SUGAR AND GROUND ALMOND AND SEASON WITH SALT.
IF THE CURRY SEEMS TO THICK THEN ADD A LITTLE MORE WATER TO LOOSEN

IF YOU HAVE ANY SPRING ONION LEFT TO GARNISH THE TOP
SERVE WITH RICE AND ENJOY

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