Chicken Curry Recipe

I love this curry.  It’s a bit more fiddly on the preparation than most things I do as you have to do the ginger, garlic and chillies along with chopping everything else but it’s worth it.  It’s a lovely curry and because of the coconut it still retains its mildness even if you pump up the chilli. 

Chicken Curry

Serves 4

1 large onion
2 chillies (red are nice as they add colour)
2 cloves garlic crushed
2 tbsp grated fresh ginger
2 tsp curry powder
4 chicken breasts
400ml can of coconut milk
1 courgette
Fresh corriander

– Finely chop the onion and chillies.
– Add the onion, chillies, garlic and ginger to a pan with olive oil and sweat over a low heat for a few minutes with a little salt. 
– Add the curry powder and stir for a few minutes. 
– Slice the chicken breasts into bite sized pieces and add to the mixture.  Cook until very lightly browned. 
– Add to coconut milk and sliced courgette.  Simmer on a low heat for about 20 minutes, until the chicken is cooked through.  Add seasoning if necessary. 
– Scatter with chopped corriander and serve with basmati rice. 

Variation – I also add baby sweetcorn along with the courgette sometimes to bring in another colour and vegetable.

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