Curry
This creamy and aromatic chicken curry recipe is a perfect balance of heat and flavor. Tender diced chicken is combined with a blend of spices, fresh coriander, and a luscious double cream sauce. The dish is finished off with a touch of citrus from lemon and lime juice, adding a refreshing twist to this comforting meal. Enjoy this flavorful curry served over steamed rice for a satisfying and delicious dinner that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 3 skinless chicken breasts, diced.
- Red chilli (the amount is entirely up to how spicy you want it)
- 1/2 a bunch of fresh corriander, chopped.
- 1 onion, diced.
- 600ml double cream.
- 1tbsp lemon juice.
- 1/2 tbsp lime juice.
- 2tsp hot chilli powder.
- 1tsp ground turmeric.
- 1tsp paprika.
- 1 garlic clove, crushed.
- egg fried/long grain rice (however much you need for the amount of people you're cooking it for).
Instructions
- Fry the chicken in a large saucepan until thoroughly cooked through.
- Add the diced onion and cook until soft.
- Add the corriander, red chilli, garlic, lemon juice and lime juice and stir continuously for 2 minutes.
- Add the cream and stir for 1-2 minutes, then turn down the heat to simmer for 10-15 minutes.
- Whilst simmering, add the hot chilli powder, ground turmeric and paprika.
- Cook the egg fried/long grain rice according to the packet instructions.
- Once the rice is ready and the curry is thickened, take off the heat and serve.
Yield
Serves 3
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