Chicken Curry

Chicken Curry

Ingredients for this easy great tasting curry.

  • 4 large skinless boned chicken thighs cut into chunks.

  • 3 tbsp olive oil.

  • 1 tsp of seeded mustard.

  • large red finely sliced.

  • 3 garlic cloves, mashed

  • 1x400ml can coconut milk.

  • A pinch salt.

  • ½ tsp of fresh ground black pepper.

Directions for this marinade

  • 1 tsp paprika.

  • ½ tsp ground turmeric.

  • 1½ tbsp ground coriander.

  • 1 tsp ground cumin.

  • 1 tsp cayenne pepper.

  • 1 tbsp lemon juice.

  • ½ tsp salt.

  • 75ml/2¾fl oz water.

Preparation for this Chicken Curry

Mix all the marinade ingredients in a medium bowl until they are a loose, smooth paste.

Coat completely your chicken pieces and coat them in your marinade mixture.

2. . 3. It is much better to marinate the chicken for minimum of 30 minutes better if you can leave them for an hour if possible.

4. . 5. Heat the olive oil in a deep frying pan and add the mustard seeds and it mix in.

6. 7. When they start to crackle or pop in the pan, add the onion and garlic.

8. Mix and cook together until they're golden brown before adding the chicken and your extra smooth paste marinade.

9. 10. Fry over a gentle heat for about 8 minutes before adding the coconut milk.

11. Adjust to high the heat slightly and bring the contents simmering.

12. Cook for a further 10-12 minutes until the sauce starts to thickened slightly, taste before adding any more seasoning.

13. Serve with brown rice it takes a little longer to cook but it’s healthier.

14. Hot naam bread with a little butter is good with this very popular meal.


Try this very popular Curry meal

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