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Monday, 9 April 2012

Chicken Breast Curry & Rice


Dishes like these are very often better when refrigerated overnight and reheated the next day, this one is no different.
Although this dish includes a little ketchup it is not a sweet curry, in fact quite the opposite and you can adjust the heat by adding more fresh chilli’s or chilli flakes.
It’s quite important that you taste the sauce frequently as you go so don’t put all the spices in straight away, then you can adjust to your own taste.

Right let’s get on

Meat
2 Chicken Breasts

Sauce
1 onion
1 Green Pepper
2 tsp Ketchup
½ tsp Chilli flakes or 1 fresh Red Chilli
1tsp Chilli Powder
1 tsp Garum Masala
10 Cardamom Pods
½ tsp Coriander
½ tsp Dried Ginger
1 tsp Cumin
2 Cloves Garlic
Veg Stock
1 Veg Stock Cube
1 level Desert Spoon Plain Flour
Olive Oil
1 Glass Red Wine

Put some olive oil in a wok and gently cook the chicken until it is almost cooked through,
as I’ve said before even if you are going to dice or slice the chicken always part cook it whole first, it makes it more tender that way.

Remove the chicken and set it aside.

Add the onion, pepper and garlic to the pan with the juices and fry gently for a couple of minutes(also the fresh chilli if using).

Then add the chilli powder, garum Masala, coriander and ginger. Stir them in add the flour and mix into a paste add the wine and let that simmer for about 5 minutes.

Dice and add the chicken.

Then add the cardamom pods, ketchup, stock cube and stock to a consistency of your liking and stir, simmer gently for about 15 minutes while you cook your rice.
Hope you enjoy it
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