Beginners Chicken Curry

This Beginners Chicken Curry recipe and method has been designed for anyone who likes a curry but has never plucked up the courage to make one. I can assure you, once you’ve made this, you days of ordering a Take-away will be over.

As this beginners chicken curry recipe recipe is aimed at the newcomer to making a curry, I’ve purposely kept it mild and that’s how I prefer my curries by the way. However, if you or your family like your curry a little hotter or even a lot hotter, as some of my visitors do, then you can always substitute the Korma curry paste which I have used here with a hotter curry paste. Or add in some chopped fresh chilli (and their seeds) or dried chilli flakes in with the onions.

Vary the recipe by all means

All recipes are just a basic guide, once you’ve made it, then you can adjust the recipe by varying the ingredients (Warning: it’s not so easy to do that with Baking) You’ll see I’m using only what I had in the house, i.e. Onions, Red and Green Peppers, but you can use almost any other vegetable you wish, for instance in India they use a lot of cauliflower and aubergine, etc.

Melt the butter in a reasonable size pan and gently fry the onion until soft, this should take 3 – 4 minutes, try not to blown them. If the pan starts to look dry, just add a splash of water to prevent the onions burning.

After 3 – 4 minutes you can add the red and green peppers and fry for a further 2 – 3 minutes, stirring.

  Stir in the Garlic and the Curry paste, if you don’t have curry paste but have some curry powder in the cupboard then you can use that instead. Add as much or as little as you prefer. Now add the chicken pieces and make sure it’s well coated and cook for 5 minutes before adding the stock.

Add the stock and stir well

 Bring to the boil, turn down the heat and simmer for 30 minutes

Finally you can add the ground almonds and the coconut cream

Cook for 5 minutes, if you are using coconut milk or cream, do not allow the pot to boil or it could separate, it won’t affect the taste bit doesn’t look as nice.

And serve with your favourite rice or Naan

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5 from 4 votes

Beginners Chicken Curry

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Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Beginners Chicken Curry

Calories per Serving 185

Author: :Mr. Paul

Ingredients

Metric - US Customary

• 4 pieces chicken thigh fillets skinned
• 25 g butter
• ½ medium onion peeled and cut into wedges
• ½ red pepper seeded and cut into chunks
• ½ green pepper seeded and cut into chunks
• 1 clove garlic chopped
• 2 tbls curry paste See my Notes below
• 125 ml chicken or vegetable stock
• 125 ml coconut cream
• 15 g ground almonds
• 15 g flaked almonds toasted
• Naan bread or Basmati rice to serve

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Cut 4 chicken thigh fillets into bite-size pieces.
• Heat the butter in a large saucepan and fry the onion cut into wedges for 3 minutes until softened stir in the red pepper and the green pepper, Add the garlic and stir fry for 2 minutes.
• Stir in 1 - 3 tbsp curry paste, the chicken pieces cook for 5 minutes, and add 125ml stock. Bring to the boil, then reduce the heat and simmer for 30 minutes.
• Stir in the coconut cream and the ground almonds, simmer for a further 5 minutes.
• Sprinkle the flaked almonds on and serve with either Naan bread or rice

Mr Paul's Tips & Tricks
Substitute 4 chicken breasts for the chicken thighs if preferred.
For more chilli heat use a hotter flavoured curry paste or add fresh or dried chilli

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Tags: basmati, Chicken, Curry, naan, rice

Category: Cuisine, Indian, Main Courses, Meat, Recipes