Chicken Curry In a hurry
We all need a good chicken curry in a hurry! This is the very first recipe I ever created and one that began my cooking journey. It’s quick and tasty with a few veggies flung in for good measure. I haven’t had a child (or adult) refuse it yet.
Ingredients
- 1 drizzle of rapeseed oil
- 4 chicken breasts
- 2 garlic cloves crushed
- 1 medium white onion
- 1 red pepper
- 1 green pepper
- 2 celery stalks optional
- 1 tbsp plain flour heaped
- 1 tsp ground ginger heaped
- 2 tbsp mild curry powder
- 1 chicken stock pot dissolved in a pint of hot water
Instructions
- Grate or chop your onion, crush the garlic, slice the red pepper and chop the celery.
- Dice your chicken breasts and leave them to one side.
- Over medium heat in a medium saucepan, drizzle a little rapeseed oil.
- Add the onion, garlic and let sizzle for a minute.
- Toss in the diced chicken and cook for 10 minutes.
- Then add the peppers and celery.
- Sprinkle over a heaped tablespoon of flour and stir.
- Slowly add your pint of hot stock little by little, stirring until the mixture looks thick with no lumps.
- Now for the spice! Stir in the mild curry powder, turmeric and ginger.
- Turn the heat right down, cover and simmer for 15 minutes.
- Serve with some rice or stir-fried veg to up the veggie intake!
- This curry is quite mild so if you like yours a bit hotter, serve the kids first then add in some extra curry powder, tasting as you go.
Tried this recipe?Let us know how it was!