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Classic Boneless Chicken Curry

A classic boneless chicken curry made with breast instead of thighs to keep the calorie count down. This is a rich, luscious and spicy curry that is pure comfort food and is best served with hot steaming roti or piping hot rice.

Classic Boneless Chicken Curry

When I say this is a classic boneless chicken curry, what I mean is this is how I generally make a boneless chicken curry for my family and they adore it. I don’t think you can beat a good chicken curry and this is pretttttty good.

I have had a right palava of a morning. I traipsed it into town on foot with my already battered feet. I was full of zest and optimism for the day ahead. There I was in my own little world congratulating myself for walking as much as I had so far. I even managed to get all the things I needed bar 2 items. Then I had a couple of other things to do and they just turned into mini disasters. Ok major disasters. I can’t even go into it.

Eventually I gave up and went home because I was a sweating, feet dragging mess and I didn’t want to swim home in a river of my own sweat. You know when people say ‘it was one of those days..’, which by the way I try never to say because it is negative and sets you up to fall flat on your face..well it was one of those mornings. There..I said it. I hope that my afternoon will be better and I will be basking in the glory of my own awesomeness. YASSSS! Bring on the afternoon.

I have yet to cook and on the menu today is chicken tarragon for the family and a green detox soup for moi. It has cavelo nero, fennel, leek and basically green stuff in it and is really good for me. I am not looking forward to it though because lets be honest, my family will be eating chicken tarragon instead and that is AMAZING. However I would much much rather have a detox soup over a detox smoothie. Firstly it is way too cold. Secondly I have this thing about drinking my food. It doesn’t feel like food. Yes I know you drink soup too but the spoon makes me feel like its real food. I don’t know why either. Anyway I do home you enjoy this delicious soup. It has all the usual ingredients in it like you know:

Chicken

Onions

GInger

Garlic

Chilli

and other stuff too of course!

Do let me know if you try this recipe and don’t forget to #tiffinandtea if you do!

Classic Boneless Chicken Curry

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

  • 2 tbsp Oil
  • 2 white Onions diced
  • 1 Red Onion diced
  • 3 Garlic Cloves crushed
  • 5 cm piece Ginger crushed
  • 200g Passata
  • 1 heaped tsp red Chilli flakes
  • 1 1/2 tsp Ground Coriander
  • 1 1/2 tsp Ground Cumin
  • 1 tsp Turmeric powder
  • 1 1/2 tsp Garam Masala
  • 1 tsp Curry Powder (I love Madras but any will do)
  • 1 tsp Ground Ginger
  • 2 - 3 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 heaped tbsp Fenugreek Leaves
  • 500g Chicken Breasts cubed
  • 3 Fresh Green Chillies pierced
  • 1 tbsp Coriander Leaves chopped

Instructions

  1. Heat the oil in a large pan over a medium heat and fry the onions until browned. This will take around 10 - 12 minutes.
  2. Stir in the garlic, ginger and simmer for 2 minutes, stirring the onions occasionally.
  3. Pour in the passata, chilli flakes, turmeric, garam masala, curry powder, ginger, coriander, cumin, black pepper, salt and fenugreek leaves. Add a little water - just a couple of tablespoons, cover the pan with a lid and simmer over a low heat for 20 minutes. (Keep an eye on it to make sure it isn't catching).
  4. Stir in the chicken and green chillies. Simmer covered for another 20 minutes. You may need to add 1/2 cup of water at around 10 minutes so keep an eye on it!
  5. Garnish with Coriander and serve!
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Classic Boneless Chicken Curry

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