Creamy perfectly balance Chicken Curry and so very easy!
Ingredients
5sprays of fry light or - glug of olive oil
Squirt of Fresh garlic and ginger purée or 2 cloves garlic crushed 2cm Fresh gingergrated
2White Onionschopped into large pieces as below sort of size
4Chicken breastsboneless and skinless cut into 3 cm bits ish
2-3heaped teaspoons Madras curry pastePataks best
200gclosed cup Mushrooms or buttondon't use flat field mushrooms they make it go a bit grey
1/2ptSkimmed or Semi skimmed milk
Bag of FRESH Coriander torn up - this is one of the most important ingredients !!!!
3tablespoonsextra 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