Last week I posted a bit about food so this week I am sharing probably my favourite recipe – Chicken Curry. I have always loved spicy food and since I have started making this myself I would never touch a jar of curry again. The added bonus being that it is healthy! I don’t do measurements as such so hopefully the recipe makes sense.
diced chicken breast – I always ask the butcher to dice mine for me to save time.
red pepper and yellow or orange pepper
sugar snap peas
rapeseed oil/olive oil
Optional – depending if I have them in the house
granny smith apple
Seal the chicken in a wok. I usually put some of the curry powder in at this stage so that the chicken is really well flavoured. I then add the onion and mushroom and saute them for a bit before adding the peppers, sugarsnap peas and baby sweetcorn. I make up about 700mls of stock using two stock pots and mix it with some more of the curry powder and add it all to the veg and chicken. I use some cornflour mixed with cold water to thicken the curry to a nice consistency.
If I am using sultanas I add them fairly early on in the process as they are nicest when they get to absorb some of the liquid. All of the other stuff I tend to add towards the end. I hate when the veg is too soft so I don’t cook it for too long. It’s all up to personal choice. I find that by having lots of different colours, textures and tastes in it that I enjoy it more and it keeps me full for longer the more veg there is in it. I serve this with brown rice of late and it’s not as bad as I had expected! 😉
Let me know if you try it! Have you any old reliable recipes that you turn to? Feel free to share!