Chicken Curry

This is a basic curry dish that is simple to make it requires very little other than the cooked chicken and the curry sauce. If you wish to make this into a madras, use 1 teaspoon of chilli powder double this amount and you will get a Vindaloo. I will try to post a separate Vindaloo recipe at a later stage. Immediately after this one I will post a base recipe for cooking the chicken

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

20 mins

4 servings

5 tablespoonsvegetable oil or Ghee
425 mLthe base curry sauce (see recipe by this poster)
1 teaspoonsalt
pinchchilli powder, or more (see above note)
450 gchicken cooked as by recipe from this poster
1level teaspoon garam masala
halflevel teaspoon ground cumin
pinchground fenugreek
halfa tomato thinly sliced
1 tablespoonchopped green coriander

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Steps

20 mins

1

Heat the oil in a large deep frying pan, add the curry sauce and bring to the boil
2

Without reducing the heat at the salt, chilli powder and the chicken and continue cooking for about 5 minutes
3

Now turn down the heat and stir in the Garam Masala, ground cumin and dried Fenugreek. Simmer for a further 2 to 3 minutes
4

Put in the sliced tomato and half the coriander and cook for a further 2 minutes. Skim off any excess oil using a spoon dipped in ice water then serve with the remaining coriander
5

To improve the texture and flavour of the sauce and also improve the colour to match that of an Indian restaurant, during the last couple of minutes of cooking stir in a teaspoon or so of the marinade used for a tandoori chicken. See recipe from this poster