Recipe
Billy’s Chicken Curry – Chef James
Information
4
Ingredients
4 tablespoons vegetable oil
3 chicken breasts
3 chicken breasts, cut into big chunks
2 cloves of garlic
1 red pepper
large onion
2 pots of curry paste (korma is great for kids)
1 x 400g tin of chopped tomatoes
1 x 400g tin of coconut milk
Half a can of water (rinse out the tomato can)
1 mug rice
2 mugs cold water
Optional - fresh or frozen spinach / peas
Optional - 1 can of chickpeas
Method
Step 1
Blitz the garlic, ginger, red pepper, and onion in a food processor until finely chopped.
Step 2
Heat 2 tablespoons of oil in a large saucepan and fry the chicken until browned and cooked through. Remove and set aside.
Step 3
In the same pan, add the garlic, ginger, pepper, and onion mix. Fry for 4-5 minutes.
Step 4
Stir in the curry paste and cook for another 3-4 minutes to release those amazing flavours
Step 5
Add the chopped tomatoes, coconut milk, and water, then bring to a boil. Let it simmer for 10-15 minutes until thickened.
Step 6
While it simmers, cook the rice.
Step 7
Finally, mix in the cooked chicken and any optional extras. Cook for another 5 minutes, and you're ready to dig in!
Step 8
Pro tip: For perfect rice every time, use twice as much water as rice and cook in a saucepan on medium-low heat with the lid on. When all the water is gone, turn off the heat, stir with a fork, and put the lid back on for 2-3 minutes to steam.
