Monday, 7 December 2009

Recipe: Simple Chicken Curry

This recipe uses left over cooked chicken and is quick to do.

This is also a good recipe for using up some of your leftover turkey from Christmas Day.

Ingredients - serves 2 to 3

2/3 cup of rice
2 cups cooked chicken, cut into bite size pieces
1 large onion, chopped
1 medium red pepper, chopped
handful of sultanas
1 large tomato, chopped
3 to 4 tbsps curry powder
500ml chicken stock
2 tbsps olive oil





Method -

Put a pan of salted water on the heat and bring to the boil and then cook the rice. Timing depends on the rice being used.

In the meantime, in a large frying pan, add the olive oil, onion and pepper, and fry until the onions and peppers become soft.

Then add the chicken, sultanas, tomato, chicken stock and curry powder.

If you are not sure how hot you want the curry, just add a couple of tablespoons now, let the curry cook for 5 mins and then taste. You can then add more curry powder if needed. Remember you can always add more you cannot take out!

Allow the curry to cook for about 20 mins.

Drain the rice.

Serve the curry on a bed of rice with mango chutney or my plum chutney (see Preserves and Pickles).

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