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Before you jump to Easy chicken curry recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
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Fish is one of the heartiest meats you can consume. You probably know this since you’ve likely been told to make sure that you eat fish at least two times a week. This is especially true if you’ve got heart problems or if your heart is unhealthy. Be aware that fish contains lots of Omega 3’s which work to process cholesterol and transform it into healthy energy. Try consuming fish a couple of times each week.
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We hope you got benefit from reading it, now let’s go back to easy chicken curry recipe. You can cook easy chicken curry using 16 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Easy chicken curry:
- Prepare 25 grams fresh ginger
- Get 4 garlic cloves
- Use 1 onion
- You need 3 tbsp tomato puree
- Provide 300 grams chicken, diced
- Provide 1 small handful of curry leaves
- Use tsp cumin seeds
- Take tsp mustard seeds
- You need 1 a handful of fresh coriander
- Use 1 tbsp turmeric
- Provide 2 tbsp garam masala
- Take 1 red pepper
- Get 3 fresh chillies
- Get 20 grams butter
- Use 1 tbsp double cream
- Take 1 sunflower oil
Steps to make Easy chicken curry:
- Halve the onion and the pepper, then add half of each to a food processor along with the garlic, ginger, one of the chillies, tomato puree and half of the garam masala and turmeric. Add a dash of oil and then blitz into a thick paste
- Melt the butter in a frying pan with a dash of oil and add the cumin and mustard seeds. Slice the remaining onion and pepper and fry for 5 minutes along with the diced chicken and half the curry leaves.
- Stir in the paste and fry for a further five minutes, then add the boiling water, the remaining curry leaves, garam masala and half the coriander. Deseed and chop the remaining chillies, then add half to the curry. Bring to the boil, then turn the heat down and simmer for 20 minutes, until the curry has thickened. Season with salt, to taste
- Stir in the double cream and then turn off the heat. Garnish with the remaining coriander and chillies and serve with boiled rice or naan.
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