Chicken Curry

So, as you can imagine, a 2 kilo chicken generates rather a lot of leftovers. I’m not great with chicken leftovers, they scream PIE to me and unfortunately, that doesn’t fit with our current efforts to eat healthily. Admittedly, a chicken curry doesn’t automatically scream HEALTH but Stephen found a Good Food recipe that was quick and easy and also claimed to be reasonably low fat. On reading the comments though, it appeared that opinion was divided with some claiming it to be the best chicken curry in the world evah and some citing it as blander than a bland thing.

We decided to stick with it but increase the spices and substitute chicken stock for water in the hope that it would be both healthy and un-bland. And it worked! We basically used the same amount of spices that the original recipe recommended for four servings for just two of us and even increased those in some cases. The result wasn’t a spicy, deep curry but it had a decent amount of heat and was certainly fragrant. This dish cooks in a relatively short amount of time which leant a lightness that was perfect for this time of year. The potatoes didn’t really add much so I would leave those out next time. The coriander garnish worked well and added to the fragrance so I would increase that.

Chicken Curry (recipe copied from Good Food but amended to allow for increase in spicing).

1 medium onion, roughly chopped
3cm root ginger, roughly chopped
2 garlic cloves, roughly chopped
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp turmeric
1 tsp hot chilli powder
230g can chopped tomatoes
150g potatoes, peeled and chopped
250g leftover chicken
1 tsp garam masala

Blitz the onion, ginger and garlic in a food processor with 1 tbsp chicken stock until smooth.

Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat.

Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml hot water, season generously. Cover and cook for 10 minutes.

Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Garnish with coriander and serve.