Chicken & Red Pepper Curry

I struggle when it comes to naming homemade curries; as often I just throw some herbs and spices together to make a paste and then add whatever I have in the fridge to make the curry. I am no curry expert but I ruddy love them, so really enjoy being inventive when cooking and therefore do not always stick to the rules. All I can say is this is damn tasty, has some really awesome flavours and that slightly creamy coconut edge, whist still being quite rich and fresh due to the tomatoes. Call it what you like, it’s a great easy meal to cook and leaves you feeling pretty satisfied. If you feel like you need the added spice then add ½ tsp hot chilli powder to the paste and add a couple of chopped fresh chilli’s when you throw the onions into the pan.

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Serves 2

For the paste

–          1 inch piece ginger – minced

–          2 garlic cloves – minces

–          1 tbsp medium curry powder

–          ½ tsp turmeric

–          ½ tsp five spice

–          ½ tbsp. tomato puree

–          ½ tbsp. olive oil

For the curry

–          1 cinnamon stick

–          3 curry leaves

–          3 cardamon pods

–          2 star anise

–          1 large white onion – finely chopped

–          1 red pepper roughly chopped

–          1 tbsp olive oil

–          1 large chicken breast – finely sliced so you have lots of thin pieces of chicken

–          230g tomatoes – roughly chopped

–          50g creamed coconut

–          3 tbsp veg stock

–          Pinch sugar

–          Salt and pepper

–          Fresh coriander – to garnish

Firstly make the paste by mixing together the paste ingredients.

Heat the olive oil in a deep frying pan until hot and then fry the cinnamon stick, curry leaves, cardamom pots and star anise for 2 minutes. When the leaves turn brown add the onions and peppers and fry off for 3 minutes until the onions are soft.

While these are cooking, carefully remove the spices that were added initially.

Add the chicken and the paste and fry for 2-3 minutes until the chicken has all turned white.

Add the tomatoes, creamed coconut and veg stock and simmer for 10 minutes, stirring occasionally.

Season with the salt, pepper and sugar to taste and serve with some rice mixed with some freshly cooked greens (gotta get in your 5 a day)

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11 thoughts on “Chicken & Red Pepper Curry

  1. Thanks for liking my blog. I’m new to this but it’s good to know that I can perhaps put a smile on people’s faces. Your recipes look fab… can’t wait to try the sweet potato chilli fries/chips/wedges 🙂

  2. I love Chinese curry, Thai curry, and even more so Indian curry. Your’s look just as nice! I have much respect for the time and effort you spent to put together the spices to make an awesome curry paste at home instead of buying one off the shelf!

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