I’m always making curry’s. This one is a favourite. Low fat but tastes amazing. I’d say above average amount of spice but won’t have you reaching to knock back glasses of water. You can sneak in veg the kids wouldn’t normally eat as they tend not to be so fussy when they are hidden in the curry.
I serve it as always with mango chutney to give a hint of sweetness. I add a few cardamom pods to my basmati rice while it’s cooking for a bit of fragrance.
3 chicken breasts – cut into strips
Tin of tomatoes
Cup of frozen sweetcorn
A couple of tenderstem broccoli stalks
3 tablespoons medium curry powder
1 onion – diced
1 teaspoon brown sugar
3 cloves garlic – minced
Thumb sized ginger – grated
Basmati rice to serve with a few cardamom pods for fragrance
Glug or 2 of oil – I used ground nut or vegetable
This delicious curry couldn’t be simpler. I often make it when I’m busy during the week and pushed for time. It’s something we have often. I always start by cooking my rice at the same time as I’m making my curry as it will stand on the hob with the lid on and still be steaming hot when you are ready to serve your curry.
Start by heating a glug of oil in a large wide pan. When the oil is hot add your onions, minced garlic and grated ginger. You need to cook over a low heat to really soften the onions and cook them down as they hold all the flavour. When the onions are looking soft and fully cooked set them aside into a bowl with a slotted spoon keeping the oil still in the pan.
You may like to add another glug of oil and when it is gently sizzling add your chicken strips and a tablespoon of the curry powder. Move these around the pan with your wooden spoon for around 10 minutes or so until they are cooked through. The oil will still be full of the garlicky, ginger flavour in the oil and will add to the flavour of your chicken. Add your onions back in.
Now add the rest of your curry powder, tinned tomatoes and sweetcorn.
Simmer gently for another 10 minutes. At the start of this time place your broccoli on a plate and cover with cling film, pierce it and steam in the microwave for a minute or so just to speed up it’s cooking time. Now chop it and add it to the curry.
Just before the end of cooking time add your teaspoon of brown sugar, stirring through to sweeten the curry.
Tip: Add a few cardamom pods to your rice or a cinnamon stick for a bit of fragrance.