This is a very quick, authentic-tasting after-work curry , inspired by The Curry Guy – BUT you do need to make up a batch of the great man’s British Indian Restaurant-Style sauce base to make it work.
See this post for ‘How to..’
4 tbsp vegetable oil or ghee
400g chicken breast, sliced
1 tsp turmeric
1 inch piece of ginger finely shopped
2 cloves garlic smashed and finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp curry powder
Another pinch of turmeric
3500ml authentic Indian restaurant sauce base
2 tbsp dried methi (fenugreek) leaves, ground to powder
200ml good quality coconut milk
Salt and pepper to taste
1. Toss the chicken pieces in turmeric. Heat 2 tbsp oil/ghee in a large pan or wok and cook the chicken pieces for 3-4 mins until cooked through. Remove and reserve.
2. Wipe the pan clean and add the rest of the oil/ghee. When hot, add the chopped garlic and ginger and allow to sizzle for about 40 seconds. Be careful not to burn the garlic.
3. Now add the cumin, coriander, red chilli, curry powder and the turmeric.
4. Stir the spices into the oil and then add the cooked chicken and the curry sauce.
5. Allow to simmer for about three minutes and then add the methi leaves and coconut milk.
6. Season with salt and pepper to taste and serve with pilau rice and naan bread or tortilla wraps.