Cooking for Dummies Series: Chicken Curry

Whilst I am definitely not qualified to give cooking advice, if there’s one thing I know how to make it’s a good curry. Simple and tasty, chicken curry is a crowd-pleaser and solid meal for any occasion. Trust me, if I can make it without injuring myself or giving myself food poisoning, anyone can. Apologies to all you spice fans, but this recipe is more on the mild side.

Ingredients:

This recipe makes two servings (for two people or two servings for you, suitable to be put in the freezer for later -minus the rice, never reheat rice).

2 chicken fillets

Rogan Josh curry sauce (Aldi do a cracking one)

1 onion

1 tin chopped tomatoes

1 tablespoon olive oil

1 cup basmati rice

Mushrooms (optional)

Equipment:

1 Large frying pan

2 Sharp knives

1 Pair of scissors

1 Tablespoon

1 Boiling pan

1 Mug

1 Wooden spoon

1 Sieve

2 Chopping boards

Method:

• Cut the chicken fillets into small strips using scissors. Put 1 tablespoon of olive oil in a large frying pan and add the chicken. Fry the chicken until it is sealed and starting to brown.
• Chop the onion and mushrooms and add them to the pan until cooked.
• Add the curry sauce and chopped tomatoes into the pan (careful not to spill). Bring to the boil.
• Simmer the contents of the pan for 30 minutes.
• Whilst the curry is simmering, wash the rice using a sieve and cold water. Boil the kettle.
• Add the rice to a pan with two cups of boiling water and boil for 10 minutes until the rice is soft. Drain any of the remaining water from the rice using the sieve.
• You’re ready to serve. Enjoy!

Keep calm and curry on!

Sophie Hunt 

Images courtesy of Sophie Hunt.

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