After forking out £20 on a lamb Bhuna, Keema Naan and chips last weekend I decided enough was enough. Today’s dish was cooked by my girlfriend Emma and is sure to get your taste buds going without emptying your wallet!
Ok guys n Gal’s lets get cooking!
First let’s break down what we are going to need:
400g Chicken Breast
1 Large Onion
2 Cloves of garlic
200g Mushrooms
Hand full of frozen peas
150ml Crème fraîche
2 Heaped tablespoons of medium curry paste
1 Teaspoon of Ground Cumin
1 Teaspoon of Paprika
1 Tin of Chopped Tomatoes
1 Bunch of Fresh Coriander
1. Peel the mushrooms and chop into quarters. Chop the onion coarsely. Now cut the chicken breasts into cubes. The reason this is done last is so that we are not at risk of getting uncooked chicken on our veggies.
2. Heat some oil in a large frying pan or wok and add the onions, then add the garlic using a crusher. Cook these until they are softened but not caramelised and then add the chicken cubes. Cook the mixture until the chicken is lightly browning. Now you can add the spices, please ensure the pan is on a high heat at this time to allow all of the flavours to be released. Once everything is mixed together reduce the heat to a medium setting and simmer for 5 minutes.
3. Next you need to add the whole tin of tomatoes, the chopped mushrooms and the peas. Let the mixture simmer for 15-20 minutes.
4. Take the curry off the heat and allow it to settle. Now mix in the Crème fraîche and coriander.
If you were expecting something more complex then you’re in the wrong place because that’s it! Enjoy.
1 comments:
Awesome recipe ! I'm going to try to cook it for my GF ;)
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