Dry Chicken Curry
Ingredients
Main Ingredients
1 Small Handful: Coriander, Fresh Leaf, Chopped
2 Whole: Chilli, Red (Fresh), Deseeded and Finely Chopped
2 Tsp: Turmeric, Powder
3 Whole: Tomato, Fresh (Ripe), Chopped
2 Whole: Chicken, Breast (Skinless & Boneless)
1 Seasoning: Salt, Sea Coarse
2 Large: Onion, Brown (Fresh), Finely Sliced
1 Whole: Pepper, Red (Fresh), Sliced
3 Clove: Garlic, Clove (Fresh), Crushed
0.5 Whole: Lemon, Fresh, Juiced
1 Handful: Spinach, Fresh Baby Leaf
1 Thumb Size: Ginger, Fresh, Finely Chopped
1 Tsp: Garam Masala, Powder
1 Whole: Broccoli, Fresh Head, Chopped
2 Tbsp: Oil, Olive Oil
1 Seasoning: Chilli, Powder (Hot)
Method
Cut the onions from the root to the tip, peel and slice thinly (about 1mm slices) across the grain.
Heat the oil to a medium heat in a large non-stick frying pan and add the onion. Cook for about 5 minutes stirring regularly until the onions start to become golden and soft. Add the crushed Garlic, finely chopped Ginger and finely chopped Chillies.
Cut the Chicken into dice (about 5mm) and add to the pan. Cook, stirring occasionally until the chicken starts to brown. Add the chopped Tomatoes, Broccoli and Pepper.
Continue cooking, stirring occasionally for about 20 minutes until all the water has evaporated. Add the Spinach, Turmeric, Garam Masala and Chilli powder. Season to taste with salt.
Cook for a further 5 minutes stirring continuously (to prevent the curry from sticking to the pan). Stir in the lemon juice and chopped coriander.
Serve with Rice.