Apologies for not being around much this last week! I’ve been away up north enjoying a very long awaited break spending my time on the beach, taking coastal walks and eating great food!
Speaking of – I thought I’d introduce you guys to a wonderful chicken curry recipe which I’ve altered and edited over the years to make a great bowl of spicy, rich, tomatoey goodness with plenty of veg in there!
Ingredients (For 4 People):
Prep Time: 15 Minutes
Cook Time: 45 minutes
– 3-4 Chicken Breasts
– 1x Large Onion
– 3 Garlic Cloves
– Bunch of Fresh Coriander
– 1x Red Pepper
– 1x Green Pepper
– Thumb-sized piece of Ginger
– 1x Tinned Chopped Tomatoes
– 2x Jalapeño (Optional)
– 1/2 tsp Cayenne Pepper
– 1x level tsp Ground Cumin
– 1x level tsp Garam Masala
– 1x level tsp Hot Smoked Paprika
– 1x level tsp Ground Turmeric
Put a large frying pan onto a medium heat with a tablespoon or two of olive oil, coconut oil, butter or ghee (cooks preference – I went for Lucy Bee Coconut Oil). Chop your onion up, crush your garlic and throw in the pan.
Add the Smoked Paprika, Cumin, Cayenne Pepper and Turmeric and mix. Cook for around 5 minutes – until the onion has softened and has started to golden.
Get your chicken breasts and chop them up. I like my chicken pieces fairly big. Once chopped up, put them in the pan and stir them in with the spicy mixture until they’re covered. Cook until all sides of the chicken are golden and cooked.
Get both peppers and cut them up and add them to the pan. Cook all of this for a further 5 minutes.
Step 6 (Optional)
If you like a bit of added kick to your curry I tend to add some Jalapeños with seeds in along with the peppers.
Fill the tin with cold water and add to pan and stir through.
You can serve this with rice, sweet potato wedges, naan breads. Your choice. For me, it was a low carb day so I just had this on it’s own! Lovely bowl of messy curry goodness!!
Far healthier for you than something from the local takeaway and much more delicious!