Chicken Curry and Beyond - The CurryFocus Blog

As guests were expected for dinner last night it was decided to again cook the very tasty Chicken Tikka Marsala that was the first curry we created.

The result was every bit as tasty as the first time around and was extremely popular with the guests who not only went back for seconds but thirds as well!

This dish takes a little longer to cook than some of the others, however is well worth the additional effort. The reason is that the chicken is separately grilled before being added to the curry sauce.

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Chicken Vindaloo is on the menu this week. Once again we got our tasty recipe from the www.curryfocus.com website. Here is a link to the actual recipe if you would like to try it yourself.

http://www.curryfocus.com/recipe.php?recipe=21&type=3

It took a bit longer than usual as there was a fair amount of time spent creating the Vindaloo Paste however the outcome was worth the effort. I had a bit of a problem when cooking the onions, it says to cook them until they are brown and crisp before blending them however the more I cooked them the soggier they became!

Here is the finished product..

This week we have chosen a tasty Balti Chicken from the www.curryfocus.com website. This dish is quite low on calories and fat content, perfect after all the rubbish we have been eating over the holiday period.

First of all I heated up the oil and added the chopped onion to it, then stirred in tomato and peppercorns, cardamoms, cinnamon stick, chilli powder, garam masala, garlic paste and ginger paste. This was then heated up for 5 minutes or so.

Next the chicken was added and cooked on quite a high temperature for 5 minutes.

The last steps involved adding yoghurt and simmering for 10 minutes, after this the remaining spices, cilantro, lime and chopped up green chilli were added, before serving.

The end result very tasty, and healthy as well!

Yummy Curry Rating from the diners: 7.5 out of 10
Hotness Rating: Medium