Quick Curry Recipe

As a mum I try to feed the children as healthily as possible but sometimes (often) when I’ve been at work all day the last thing I want to do is spend too long making something for us to eat.

Over the Christmas holidays (a distant memory I know) I started looking for quick easy recipes that could be prepared in advance or quickly put together.

The recipe below is slightly based on a recipe I have read in the Curry Bible Exotic and Fragrant Curries From Around the World by Mridula Baljekar however I have omitted several ingredients mainly to make it healthier and although I haven’t tried it with the extra ingredients of double cream and grated cheese it tastes delicious without them. The original recipe also suggests marinating the chicken in the sauce and cooking them on the grill using skewers. When I first tried this I did marinate the chicken but both children and myself prefer a sauce with the rice and chicken.

Ingredients:

2/3 chicken breasts (depending on how large they are and how many cooking for)

125ml (1/2 cup) of natural yoghurt (I’ve used both low fat and full fat both make no big difference depends on your preference)

1tbsp garlic puree (I’ve been using Very Lazy chopped garlic which adds to the flavor)

1tbsp ginger puree

1/2 – 1 tsp mild chilli powder (I only use 1/2tsp and you could change it from mild to hot if you prefer although you may need more yoghurt)

1/2 tsp ground turmeric

1/2 tsp granulated sugar

1tbsp plain flour

1tsp garam masala

Rice

Method:

To make the sauce – in a large bowl add all the ingredients apart from the chicken and rice. Mix well. Set to one side.

Cook the rice as per instructions.

Cut chicken into bite size bits and with a little oil in pan brown and ensure cooking evenly. When cooked through add the sauce and heat through.

Serve with the rice and enjoy.

I’ve made this a few times and the children eat every bit of it often telling me how yummy it is.

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