Best Chicken Curry - to Die For!
Creamy perfectly balance Chicken Curry and so very easy!
Servings 4
Ingredients
- 5 sprays of fry light or - glug of olive oil
- Squirt of Fresh garlic and ginger purée or 2 cloves garlic crushed 2cm Fresh ginger grated
- 2 White Onions chopped into large pieces as below sort of size
- 4 Chicken breasts boneless and skinless cut into 3 cm bits ish
- 2-3 heaped teaspoons Madras curry paste Pataks best
- 200 g closed cup Mushrooms or button don't use flat field mushrooms they make it go a bit grey
- 1/2 pt Skimmed or Semi skimmed milk
- Bag of FRESH Coriander torn up - this is one of the most important ingredients !!!!
- 3 tablespoons extra light/or just light Elmlea single cream or single cream
- Salt and freshly ground Black Pepper
- Rice
Instructions
- Spray large frying pan with oil or pour in olive oil
- Fry off garlic, ginger, onions and chicken pieces for 5 minutes
- Add curry paste and coat chicken and onions, add mushrooms fry approx. 5 minutes
- Add milk - simmer for 12- 15 minutes - Stirring occasionally (looks a bit thin and weird at this point, but trust me it will be divine, you will end up reducing the milk over the 12- 15 minutes simmering) (Remember to put rice on, I use Basmatti but whatever will do)
- Add the torn coriander and finally the cream, Stir through bring to simmer
- Taste and season with Salt & Freshly ground Black pepper
- Serve with rice and naan