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.
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 tin chopped tomatoes
1 tablespoon olive oil
1 cup basmati rice
1 Large frying pan
2 Sharp knives
1 Pair of scissors
1 Boiling pan
1 Wooden spoon
2 Chopping boards
- 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!
Images courtesy of Sophie Hunt.