CHICKEN CURRY

This recipe is good for 2-3 people and takes just 30minutes to prepare.

What you will need:

  • 1 jar 300g of either Mild or Goan Curry Sauce
  • 1/3 to 1/2 a cup of Water (use the curry jar as a measure)
  • Salt to taste
  • 2 tsp Coriander Leaf to garnish (Optional but recommended)
  • squeeze of lime or lemon juice if using the ‘Goan Curry Sauce’ 
  • Extra chilli powder or fresh green chillies if you like it hotter. 
  • 3 tbsp oil for frying the sauce (Optional but recommended)

Preparation & Cooking:

2/3 chicken breast meat pieces about 500gm cubed or 2 medium sized chicken leg joints with or without bones. Ideally select your joint without skin or remove skin prior to cooking. If you use meat on the bone, allow an additional 5-10 mins to the cooking time.

Procedure:

In a suitably sized pan add the oil and on a high heat fry the curry sauce for 2-3 minutes. Add the water to the saucepan and bring the sauce to a simmer stirring continuously. Once the sauce begins to simmer, add the chicken pieces and mix well. Cover with a lid and reduce the heat to lowest setting and leave to cook for 10-15 minutes. Stir now and again to ensure that the curry is thoroughly cooked and that the consistency is to your liking. Finally taste and add salt if required. Complete your dish by garnishing with the chopped coriander leaf and a squeeze of lemon juice.

Best served with boiled basmati rice and a tomato and cucumber salad, or alternatively any flat bread - Nan or Pita.

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