Easy Chicken Curry: Difference between revisions
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'''Recipe tags''':'' Curry, chicken'' | '''Recipe tags''':'' Curry, chicken'' | ||
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*Chicken stock or water as needed | *Chicken stock or water as needed | ||
*salt | *salt | ||
*vinegar | *vinegar | ||
'''Method''': Heat pan and add canola oil. add chopped onions and soften. Push onions to one side and add freshly cut chicken. Cook until white on edges, then mix it up with onions. Let it cook a little more, then add the butter. tilt pan to allow butter to melt at edge, once melted add the curry powder on top of it and mix thoroughly. once mixed, blend it into the rest of the onion and chicken. At this point you will need to add some liquids, start with the arrabbiata then add the stock a little at a time until it has the consistency of a gravy. add the vinegar and salt to taste and let cook until the vinegar has burnt off. sometimes the chicken strips need breaking up a bit more towards the end. serve with coriander and rice. | '''Method''': Heat pan and add canola oil. add chopped onions and soften. Push onions to one side and add freshly cut chicken. Cook until white on edges, then mix it up with onions. Let it cook a little more, then add the butter. tilt pan to allow butter to melt at edge, once melted add the curry powder on top of it and mix thoroughly. once mixed, blend it into the rest of the onion and chicken. At this point you will need to add some liquids, start with the arrabbiata then add the stock a little at a time until it has the consistency of a gravy. add the vinegar and salt to taste and let cook until the vinegar has burnt off. sometimes the chicken strips need breaking up a bit more towards the end. serve with coriander and rice. | ||
Latest revision as of 05:30, 3 January 2023
Recipe
Recipe tags: Curry, chicken
Serves: 2
Ingredients:
- 6 tbs Canola Oil
- Half an onion loosely chopped
- One large chicken breast, chopped into equal sized strips
- 2 tbsp of butter
- 3 tbsp of curry powder
- half teaspoon of cayenne pepper
- dollop of Arrabiata sauce
- Chicken stock or water as needed
- salt
- vinegar
Method: Heat pan and add canola oil. add chopped onions and soften. Push onions to one side and add freshly cut chicken. Cook until white on edges, then mix it up with onions. Let it cook a little more, then add the butter. tilt pan to allow butter to melt at edge, once melted add the curry powder on top of it and mix thoroughly. once mixed, blend it into the rest of the onion and chicken. At this point you will need to add some liquids, start with the arrabbiata then add the stock a little at a time until it has the consistency of a gravy. add the vinegar and salt to taste and let cook until the vinegar has burnt off. sometimes the chicken strips need breaking up a bit more towards the end. serve with coriander and rice.