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Chicken curry (serves 4)
6 tbsp olive oil ½ green pepper, chopped
400g chicken breast ½ tsp turmeric powder
1 large onion, chopped Pinch of paprika powder
3 garlic cloves, grated
½ - 1 tsp red chilli powder
(depending on how hot required)
1 inch size piece ginger, grated
Handful of coriander, nely
chopped
2 tomatoes, chopped
1. Warm the olive oil in a large, heavy-bottomed pan.
2. Add the onion and cook until they start to turn golden.
3. Add the garlic, ginger and continue to sauté. The onions
will start to darken in colour, don’t worry, this is what will
give the curry its dark, intense colouring. The garlic and
ginger will also begin to caramelise.
4. Add the tomatoes, green pepper, chilli, paprika and
turmeric powder, turning the heat up, and fry the mixture,
for approximately 15 minutes. The sauce should reduce and
thicken.
5. Add the chicken pieces, and fry the chicken until you start
to see the oil separating from the sauce, this should take
approximately 15 minutes.