Dry Chicken Curry

Ingredients

• 1 Small Handful:Fresh Coriander Leaf, Chopped
• 2 Whole:Fresh Red Chilli, Deseeded and Finely chopped
• 2 Tsp:Turmeric Powder
• 3 Whole:Fresh Tomato, Chopped
• 2 Whole:Chicken Breast (Skinless & Boneless)
• 0.5 Tsp:Coarse Sea Salt
• 2 Large:Fresh Brown Onions, Finely Sliced
• 1 Whole:Fresh Red Pepper (Bell), Sliced
• 3 Whole:Fresh Garlic Clove, Crushed
• 0.5 Whole:Fresh Lemon, Juiced
• 1 Handful:Fresh Baby Leaf Spinach
• 10 g:Fresh Ginger Root, Finely chopped
• 1 Tsp:Garam Masala Powder
• 1 Whole:Fresh Broccoli Head, Chopped
• 2 Tbsp:Olive Oil
• 0.5 Tsp:Hot Chilli Powder

Method

1. Prep the Onions: Cut the onions from the root to the tip, peel, and slice thinly (about 1mm slices) across the grain.

2. Sauté Aromatics: Heat the olive oil over a medium heat in a large non-stick frying pan. Add the sliced onion and cook for about 5 minutes, stirring regularly, until they start to become golden and soft. Stir in the crushed garlic, finely chopped ginger, and chopped chillies.

3. Brown the Chicken: Add the finely diced chicken (5mm) to the pan. Cook, stirring occasionally, until the chicken starts to brown.

4. 4. Simmer the Veg: Add the chopped tomatoes, broccoli, and red pepper to the pan. Continue cooking, stirring occasionally, for about 20 minutes until the vegetables are tender and all the excess water from the tomatoes has completely evaporated.

5. Spice & Wilt: Add the baby leaf spinach, turmeric powder, garam masala, and hot chilli powder. Season to taste with the coarse sea salt. Cook for a further 5 minutes, stirring continuously to prevent the dry curry from sticking to the pan.

6. Finish & Serve: Stir in the fresh lemon juice and chopped coriander. Remove from the heat and serve hot with rice.