Chicken curry Recipe

Ingredients

• 5 tbsp vegetable oil
• 2 tbsp mustard seeds
• 1 tsp fenugreek seeds
• 3 fresh green chillies, deseeded and thinly sliced
• 1 handful of curry leaves (fresh or dry)- you can do without them, but it won’t be exactly the same
• 2 thumb-sized pieces of fresh ginger,peeled and coarsely grated
• 3 onions, peeled and chopped
• 1 tsp chilli powder
• 1 tsp turmeric
• 6 tomatoes chopped or one 400 ml can chopped tomatoes
• 400 ml coconut milk
• salt
• 4 chicken breasts, sliced into 1 cm strips
• 1 tbsp coriander seeds, crushed

Instructions

Before we start, please get all the ingredients ready…this is the most important tip for a successful curry.

1. Heat the oil in a pan. When hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for 5 minutes.
2. Chop the onions and add to the pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
3. Add tomatoes and cook for a couple of minutes.
4. Add the coconut milk. Simmer for 5 minutes until it has consistency of double cream, then turn of the heat and season with salt. This is your curry sauce base.
5. In a separate frying pan stir fry the chicken with crushed coriander seeds until lightly colored. Then add the chicken to your curry sauce and simmer for 30-40 minutes.

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