Wednesday, 8 September 2010

Wednesday, 1 September 2010

Chicken Curry


600g chicken (cut into pieces)
2 tins of chopped tomatoes
1 large onion
garlic paste
ginger paste
lemon juice
100g meat mix masala
plenty of extra vigin olive oil
salt and pepper
500g of natural yoghurt
fresh coriander
chillies optional
*can also be made with fish/meat/potatoes


  1. place plenty of oil into sauce pan along with garlic and ginger paste. heat until you can smell the pastes.
  2. put in the chicken and onions and cook until the chicken has cooked through to the center. make sure nothing sticks underneath.
  3. stir in the chopped tomatoes then add the shan mix. keep stirring
  4. season with salt and pepper and lemon juice to bring out more flavour. keep stirring
  5. leave to simmer and ocasionally stir so nothing sticks to bottom
  6. 5 minues before you are going to serve add plenty of yoghurt and taste until the spiciness is to your taste.
  7. add most of the coriander leaving some for decoration
serve with rice and maybe a nan bread