Chicken Curry

Strange to say, there’s something very British about Chicken Curry. This recipe will get your taste buds tingling; it’s a great accompaniment to ice cold lager! Serve with rice or naan bread.

Ingredients

1 tbsp olive oil

½ onion, finely chopped

2 cloves garlic, finely chopped

½ tsp chilli powder

1½ tsp medium curry powder

100g/3½oz chicken breast, skinned and cubed

1 tbsp tomato purée

1 tomato, skinned and chopped

100ml/3½fl oz hot chicken stock

50ml/2fl oz double cream

salt and freshly ground black pepper

Method 

1. Heat the olive oil in a frying pan over a low heat and sweat the onion and garlic
until soft.

3. Add the spices and cook for a further minute.

4. Turn up the heat a little and add the chicken pieces, turning them until they start to
brown .

5. Add the chicken stock, tomato purée and chopped tomato and cook gently for 20 minutes.

6. While it’s cooking, check out the latest copy of Heat while listening to the latest Amy Winehouse CD.

7.  About 45 minutes later, scream, drop the magazine and run into the kitchen.

8. Take the pan with the smoke pouring out of it and throw it into the bin.

9. Ring up the local Indian takeaway for a Tikka Masala.