Chicken curry is one of those dishes that is a very personal thing, so many ways to mix up the flavours and textures, from main ingredients to the herbs and spices used… but if the same recipes is made using budget supermarket ingredients versus a high end one, how will it compare?! Lets find out in the latest cheap vs steep – chicken curry!
Grab a large saucepan, add a little vegetable oil (approx. 1tbsp) and fry the onions and garlic for 3-4 minutes, just to get the onions translucent. Keep stirring it to prevent the garlic catching too quick. Add the chicken, tin of tomatoes, ginger and curry powder (flavour of your choice), keep cooking for a further 5 minutes or so stirring as you go trying to cook the chicken sides all over, the sauce will thicken up, so fill your empty tin of tomatoes with water and add a quarter of it at a time as needed if it simmers down too quickly.
Keep cooking away on a low simmer for 15 minutes to cook the chicken through and intensify the flavour, adding more water as is needed once it reduces down, this is also a good way to determine the thickness of the sauce at the end. For the final few minutes make sure the chicken is cooked through by taking a piece out of the pan carefully and slicing it in half – no pink on show, and you are good to go, otherwise cook a little longer. We don’t want medium rare chicken. Add the coriander and yoghurt stir through for the last few minute, then remove from the heat, season as needed.
Cook the rice whilst it simmers to package instructions.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
When ready serve the curry with rice and garnish with coriander and extra yoghurt.