| This is my own chicken curry recipe. This recipe has | | | | minute. You are the ready to add your curry paste. |
| developed over the last ten years on my quest to | | | | Add the curry paste and fry in the oil for about |
| make the ultimate curry. It is not quite there yet, but I'm | | | | another minute. If the curry paste starts to stick to the |
| sure that if you are a curry lover like me you can | | | | pan you can add a small amount of water, giving it a |
| easily adapt this recipe to your own taste. In this recipe | | | | stir. Add the chicken to your cooked spices and fry |
| I have used Pataks curry paste. If this is not available | | | | until the chicken has turned white,stirring occasionally. |
| then any equivalent curry paste will do. | | | | This will allow the spices to be absorbed into the |
| Ingedients | | | | chicken. Add the tomato puree and stir again. Cook for |
| 2 chicken breasts, skinned and cut into approx. 1 inch | | | | a further minute. |
| pieces | | | | Add the tomatoes and stir until the sauce starts to |
| 1 Medium onion finely chopped | | | | thicken and bubble to the surface. This should be done |
| 3 Cloves of garlic chopped | | | | at a medium heat. Slowly add the chicken stock a bit |
| 1 inch of grated ginger. | | | | at a time while constantly stirring. You can use a |
| 3/4 pint of chicken stock | | | | chicken stock cube for this and it helps if this has been |
| 1 tablespoon vegetable oil or ghee | | | | freshly made and is still hot to boiling. Now add salt to |
| 2 Tablespoons Pataks Madras Curry Paste | | | | taste. |
| 1 Tablespoon Pataks Korma Curry Paste | | | | At this stage your curry sauce will be quite thin and |
| 1 Tin 450g of chopped tomatoesquarter teaspoon hot | | | | runny,almost like a soup. Don't worry as it will soon |
| chilli powderhalf teaspoon concentrated tomato | | | | thicken. Bring the curry to the boil and then reduce the |
| pureesalt to taste | | | | heat to a simmer. I have found that the longer and |
| 1 tablespoon finely chopped creamed coconut | | | | slower that the sauce is cooked, the better that it will |
| Fresh corriander | | | | taste. I normally let mine simmer for about an hour with |
| Heat oil in a large pan and fry the onions until they | | | | the lid off. Make sure that curry does not stick to the |
| become soft and transparent. Be careful not to burn | | | | bottom of your pot by stirring it now and again. |
| them as this will ruin the flavour of your curry and | | | | The last step is to add the creamed coconut to the |
| means that you will have to start over. | | | | curry. Stir in and cook for a further five minutes. This |
| It is important that you get this stage right. It will take | | | | will cause the curry to thicken. If it is too thick then add |
| ten to fifteen minutes to cook your onions correctly. | | | | some water to get your desired consistency. Finish |
| When the onions are cooked you can then add the | | | | your curry off by adding some fresh chopped |
| ginger and garlic to the pan. Again watch that the heat | | | | coriander. |
| is not too high. Fry the garlic and ginger for about one | | | | |