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Easy chicken curry

By admin
09 November 2013

Serves 4

Quick and easy to make. Serve this curry on rice, with vegetables of your choice as a side dish.

4 chicken breasts

30 ml (2 tablespoons) oil

2 onions, chopped

30 ml (2 tablespoons) curry powder

5 ml (1 teaspoon) turmeric

2 garlic cloves, crushed

125 ml (1/2 cup) chicken stock

250 ml (1 cup) full–cream milk

salt, sugar and pepper to taste

fresh coriander (optional)

Slice the chicken breasts into strips. Heat half the oil (15 ml) in a saucepan and fry the chicken strips until golden brown. Remove the chicken from the saucepan and set aside. Fry the onions in the same pot in the remaining 15 ml (1 tablespoon) of oil until soft. Add the curry powder, turmeric and garlic and fry for one minute. Add the stock and milk, and bring to the boil. Simmer until the sauce starts to thicken. Add the chicken, simmer for another three to five minutes and season to taste with salt, sugar and pepper. Serve with fresh coriander, if preferred (see picture) and cucumber and yoghurt salad (see Tip).