Homemade curry recipe

Image courtesy of mumbaimilano.com

Close the takeaway app and take that chicken out of the freezer. Save yourself some money instead with this budget-friendly chicken curry recipe. Filling and, if you add enough spice, perfect for clearing those sinuses. A tasty healthy meal, perfect for winter that doesn't take too long to prepare, nor require Michelin-star level skills. Time : 40 minutes. Serves: 2 Ingredients: 1 tsp cumin 1 tsp fennel seeds 1 tsp chilli flakes 1 tsp garam masala 1 tsp turmeric A pinch of cinnamon 1 tsp ginger 1 large onion 2 cloves of garlic 2 chicken breasts 1 tin of chopped tomatoes 1 tbsp caster sugar 1 chicken stock cube vegetable oil (to fry) Method:

1. Start by chopping up the chicken into chunks, frying them in a pan on a medium heat with a small amount of vegetable oil until cooked through.

2. On a separate chopping board, dice the onion and garlic. 3. In a separate pan to the chicken, combine the cumin, fennel, chilli flakes, and cinnamon. Heat for 30 seconds or until a fragrant aroma is given off. 4. Add the diced onion and garlic as well as the ginger into the saucepan with the spices. 5. Fry until the onions are starting to turn a golden colour and then add the tinned tomatoes. 6. Set over medium heat for about 5 minutes. 7. Boil the kettle, dissolve a stock cube in 250ml of boiling water and add to the saucepan. 8. Add the sugar, garam masala and turmeric and mix well. 9. Leave over a medium heat for 10 minutes to reduce down some of the liquid. 10. Add the chicken and leave to simmer for a further 5 minutes – in this time you may want to boil some rice to have along-side the curry. TOP TIP: If you prefer a mild curry, add a tablespoon of crème fraiche to the sauce.

Featured Posts


Share your thoughts

First published in 1965, InQuire is the University of Kent student newspaper.

All content © 1965-2019 InQuire Media Group.

Contact |  About us  |  Advertising  |  Alumni  |  Archive