Healthy Yummy Chicken Curry!

This dish without a doubt is my favourite to cook and eat. I have in fact been making it for the last 10 years as I learnt how to cook it in Food Technology at school by a teacher that I loved so much and who sadly died last year... quite young as well. But I am pleased that she passed on this amazing recipe to me that I still cook and will continue to cook all my life! 

 I am guessing this doesn't tastes like an authentic traditional curry but for me this just tastes perfect, is the right amount of hot/spicy and is also made from scratch which makes it very healthy. I'm thinking the most calories in this comes from the chicken and of course the rice that you serve it with.

Ingredients 

(serves 2 people)

2 chicken fillets, diced 

1 onion, chopped

2 bell peppers of your choice (my favourite combination is red and green)

25g flour/enough to coat the chicken

1 chicken stock cube made up with 450ml boiling water

half a teaspoon mild chili powder

2 heaped tablespoons mild curry powder 

Serve with

1 bag of Basmati rice or enough rice for two people
2 Garlic & Coriander Naan Bread

1 lemon (optional)

1. As there is quite a bit of measuring and chopping to do in this recipe I first like to prepare all my ingredients (as shown in pictures 2 & 3) even making up the chicken stock and setting it aside for later.
2. Start by heating a large pan with olive oil and cooking the chicken until it is nearly cooked all the way through. 
3. Next add the peppers and cook on med-high until the chicken is fully cooked (3-5 minutes)
4. Next add in the onions and continue to cook until the onions have soften.
5. The next part is to add the dry ingredients so you want to get your pan as hot as possible and stir in, coating all chicken well, the flour and the spices.
6. Once the dry ingredients are mixed in well you want to dry fry (with your pan still on high) for 1 minutes to enhance the aromas. 
7. Next you want to turn your pan down slightly and pour in the chicken stock and combine the spices and chicken with the stock and boil for 2 minutes. Then turn it down to a low simmer. You want to cook the curry for 10-15 minutes max.
8. Whilst the stock is bubbling you want to boil enough water and put your rice on which should take 10-13. Of course if it takes longer you need to put it on earlier. 
9. Occasionally you want to stir the curry as it reduces down. If you think the mixture is becoming too thick then you can add in a little boiling water. 
10. Once the rice is cooked you want to take the curry off the heat for a minute to thicken while you drain the rice. 
11. Once you have plated up the curry and rice you can then cut a lemon in half and squeeze over the dish as it really gives the flavour of the curry a kick.


Note - With frying the spices/flour you will get quite a lot stuck to the bottom of the pan however this is normal.


My next food post I think is going to be some baking... maybe Banana bread as that is one of the few things that I can actually bake well! 

You can view my previous 
Cajun Chicken Wraps recipe - here. 


Fee xo.