45 mins
Simple Chicken Curry
Recipe by Graham
This recipe for Simple Chicken Curry makes use of curry powder (which is never used in authentic Indian cuisine) but it does provide the amateur chef with a quick and simple answer to the more complex Indian recipes.
Chicken Curry is generally much lighter tasting than beef curry. You will discover your own preference regarding the taste, so this recipe is for a medium strength curry which you can adjust as necessary with more or less curry powder. To serve, put the cooked rice around the edge of a plate (like a large mint with a hole in it!) and place the curry in the middle so that it's surrounded by rice, or serve in a bowl as shown.
One of the benefits of curries is that they seem to improve if, after cooking, they are left to stand a while. This means that they can be pre-cooked and then reheated prior to eating, or they can be frozen until needed. If you have a freezer, don't be afraid to make more than you need for one meal.
Chicken Chow Mein 
Chicken in a Salt Crust - Poulet a l'ail en Croute de Sel Ingredients for Simple Chicken Curry
Currently displaying quantities in US Imperial Measurements
How to Cook Simple Chicken Curry
- Cut the chicken breasts into bite-sized cubes and peel and chop the onion into small pieces. Place the oil in a frying pan or large saucepan over a medium heat and add the onion. Fry for about 5 minutes, turning regularly, then add the chicken and cook for a further 3 or 4 minutes until the meat is browned on all sides (you can add a little more oil if needed).
- Meanwhile, place the flour into a small bowl, dissolve the stock cube in a tablespoon of hot water and pour it slowly into the flour, stirring to make a paste. Add the cold water gradually, stirring to prevent lumps. Pour this into the pan with the chicken and onion, then add the curry powder, sultanas, garlic (peeled and crushed), salt and pepper.
- Stir the mixture whilst bringing to the boil, then reduce the heat and simmer. Peel and chop the apple and add to the pan after 10 minutes of simmering. Continue to simmer for a further 5 minutes and it's ready to serve!
- While the curry is cooking, you can prepare the rice in accordance with the instructions on the packet (usually boiled in salted water for about 15-20 minutes).
GRAHAM'S HOT TIP:
For light, fluffy rice, boil a kettle of water then, when the rice is cooked, drain it in a sieve (strainer) or colander and pour the boiling water over. This removes any excess starch from the rice and stops it sticking.
Reviews of Simple Chicken Curry
| September 19 2014 You're right that this is a very simple way to create a curry. Obviously, it lacks the subtleties and nuances of an authentic Indian restaurant curry, but it's still very acceptable and well appreciated by my husband, who's a bit of a spice junkie! Ida (7 reviews) |
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The French name for this is "Poulet a l'ail et aux Fines Herbes en croute de Sel Parfumée" - Chicken in Garlic and Herbs with a crust of Perfumed Salt
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