My other half does enjoy a curry, the only difference is he can take a lot more spice than I can, as I’m a wimp! But, I thought I’d give a chicken curry a go this week.
Now, I did start out with measuring spices – yes, I do own measuring spoons – but, then that kind of went out of the window.
First, I finely diced an onion and cooked that in a wok with some oil until it was nice and soft, before adding a couple of teaspoons each of ground ginger, ground cumin, ground coriander, ground turmeric, medium curry powder, along with two finely chopped cloves of garlic and freshly ground black pepper. After letting them cook for a bit, I added a squeeze of lemon juice and let everything get to know each other for a while, before adding in two diced chicken breasts and allowing the meat to take on some colour.
When the chicken was about halfway cooked, pour in a tin of coconut milk and a touch of garam masala and allow to simmer. For a touch of texture, I added some chopped almond – just half a handful, as I didn’t want to overpower it.
Taste the curry to see if you like it and add anything extra you think it may need. In a separate frying pan, heat a little oil and add some mustard seeds and roasted cashews. Let them fry to put some colour on the nuts and the seeds will start popping.
Serve the curry with rice and top with the cashews and mustard seeds. We also had naan bread and poppadoms for our homemade takeaway.