Hi, Ray here again.
Time for another curry from the Curry Focus recipe pages. This time I was attracted by the word “Easy” in the Easy Chicken Curry Recipe. It looked an easy dish to prepare.
Out of the freezer came a couple of chicken breasts to defrost and I picked up some tomato paste and a bottle of cream when I was in the supermarket the next day.
There was little to do after cutting up the chicken, garlic and ginger.
I stir-fried the chicken for 5 minutes until it was well sealed.
Then I stir-fried the garlic, ginger and spices. I kept everything moving around the frying pan so that it wouldn’t stick.
Then in went the tomato paste, cream, chilli powder and salt.
A gentle simmer for 5 minutes before adding the chicken and simmering for 20 minutes.
The rice went into the microwave after the chicken started simmering and I chopped up the fresh cilantro.
When it was all ready, the easy chicken curry was served on the rice with a garnish of fresh cilantro.
The dinner guests quickly devoured the curry. The overall opinion was that it was creamy and that the sauce was a bit runny. The curry had a great taste and there was a bit of a bite from the spices. Half of the dinner guests didn’t really like creamy curries but half did. Overall the curry rated 6 out of 10 and the heat rating was “medium to hot”.
The curry really lived up its title. It was a very easy curry to make.
If you like a creamy curry then why not try out the recipe? You won’t regret it.