Chicken CurryCuisine: IndianDifficulty: Easy
Chicken is by far the most popular main ingredient choice when it comes to curry, and with good reason. Chicken looks good and tastes good. Properly cooked, as here, it is healthy and nutritious food and it cooks in the pan in less than fifteen minutes. A wok or Indian karahi is recommended, but a saucepan will suffice, although you will need to stir it to prevent sticking and burning. You can use any chicken meat, and if you wish, you can keep it on the bone, as they do in the sub-continent. Here though, in keeping with popular demand, we use skinned chicken breast fillets.
675g (1 1/2 lb) raw skinless chicken breast fillets
485g pot Madhuban Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
Some curls of fresh coconut
A coriander leaf or two
- Cut the chicken into nice bite sized cubes and mix these with the sauce in a nice large pan as described above.
- Put the pan onto a stove ring at the highest heat, and stir as required until the contents are simmering.
- Lower the heat to achieve a gentle simmer and stir as required to prevent sticking for about 12 minutes. Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more. Check that the chicken is cooked right through
- Serve with the optional garnish, and accompany your dish with other curries, rice and chutneys.
- This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.