This is a very simple Indian curry that tastes delicious. Serve it with rice and or Naan bread for a traditional meal. You will find that making a curry is much cheaper than the take-away verion, and much much more delicious that the out-of-the-jar versions! This recipe suits my taste for spiciness, but feel free to add more or less spice as you prefer. The quantities shown in this recipe serve 4.
- 400g Chicken breast, diced
- 2 Peppers, chopped (1 red, 1 green)
- 3 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Ground paprika
- 1/2 tsp Ground turmeric
- 4 Cloves Garlic, finely chopped
- 2cm Fresh ginger, finely chopped
- 2 Chilli peppers, finely chopped
- 1 Onion, chopped
- 2 tbsp Tomato puree
- 400ml Coconut milk
- Juice of 1 Lime
- Fry the onion, chicken, garlic, ginger and chillis over a gentle heat until the onion is translucent.
- Add the peppers and fry for a further 5 minutes, or until the chicken is cooked through.
- Add the tomato puree, spices and coconut milk and stir well.
- Simmer the sauce to thicken it and mix the flavours.
- Add the lime juice and serve immediately.