Even the children like this one. It tastes better when made the day before and reheated.
3 onions, finely sliced: Fry them hot until browning in 4 tablespoons of oil.
500-600g chicken breast, cut into slices: Add to the pan and stir until they start to colour.
3″ ginger plus 5 cloves garlic, skooshed up together in the mini-processor: Stir this into the chicken mixture and cook for 2-3 minutes. Turn the heat to medium.
half a teaspoon cinnamon
a teaspoon each of hot chilli powder, ground cumin, ground coriander, turmeric and salt: Stir into the pan and keep stirring for a further minute.
400g tin of chopped tomatoes: Add this to the pan and let it start bubbling before adding the…
coconut milk (400ml): Put the lid on the pan and simmer for 40 minutes.
garam marsala: Sprinkle this through (about half to one teaspoonful) at the end and add some…
fresh coriander and a squeeze of lemon.
This is one of the best recipes! I use it a lot. As you say, brilliant for kids, and you can use a variety of spices according to taste.
These days I have started using cream cheese instead of coconut milk. I usually find a whole can makes it too rich and the rest of it goes off in the fridge while I’m wondering what to do with it. I guess I need to learn how to make Thai soups…
I just popped the lot in as I like a lot of sauce. I never remember to use up the half tin otherwise!
This looks delicious! I am salivating! Thanks for sharing 🙂
Thank you! I prefer hotter curries like the chicken pathia, but the rest of the gang prefer this one!
Great simple cooking with everything that tastes good……
Thank you! I love the look of your curries too.
I have some chicken breasts in the fridge crying out to be curried. Thanks for the inspiration 🙂
If you like it hot, I’d recommend the chicken pathia recipe more than this one. This is more of a family curry!
I personally like curry as hot as possible, but my husband and son object, so this one it’ll have to be!
Ah! The compromises we have to make!