Chicken Curry Recipe...Warning it's Hot Hot Hot!

Instead of posting inane jibbering and/or pictures I thought I would attempt a useful blog post today.

As mentioned in my Monday Meal Planner I made My Mums awesome Chicken Curry last week. My mum has been making it for as long as I can remember. She got the recipe from an old friend and neighbor. It has probably evolved quite considerably since she first started making it 30ish years ago! Funny if Darling Daughter and Second Born Son were both making it still 30 years from now!!

Now I will warn you we are a family who like our spicy food. My grandad would put brown sauce on everything my granny made him. In true grandad style but with a modern twist we add jalapeños, cayenne pepper or kataya sauce to everything.

If you choose to have a go at this curry be aware it will make

• Your nose run
• Your eyes sweat
• And most of all your bum burn!!!!!

I'm no cook so don't expect any technical jargon or great detail on cooking times etc. just know that if I can make it anyone can.

Ingredients

What mum says (what I do)

Diced chicken breast for 4

1lb of onions chopped (I never weigh I just use one decent size onion)

2 crushed garlic cloves (I often forget his and would never know)

2 carrots peeled and grated (if I want to bulk it out I use more)

1 potato peeled and grated (same as carrots use more if desired)

1 tin of chopped tomatoes (I use 2, you guessed it, to bulk it out)

3 heaped teaspoons of Chilli, Cumin, Turmeric

Tomato purée/paste

Ginger powder salt and pepper (I've never added ginger)

2 tablespoons of garam masala (I am experimenting with 2 teaspoons, less scary hot this way)

Method

There probably is a more proper way to put everything together but you can get away with pretty much shoving it all in and leaving it simmering for the day/afternoon. That's what I do anyway!!! So the following method is really just an order for adding things in.

1. Fry off onion and garlic in a little oil. I normally use a big pot but I never fail to burn it to the bottom so this time I used a deep wok kinda thing. In hindsight its probably not big enough though.
2. Add chicken and cook through.
3. Once the chicken is sealed add the spices (mum says put the garam masala in at the end but I just shove it in now otherwise I'll forget) and stir.
4. Add the carrot and potato and stir.
5. Add one tin of tomatoes, I usually fill the tin with water and add this too. Stir.
6. Let simmer for a few hours. Bloody hell careful it doesn't stick to the bottom of the pan though like I manage to do each time! Stir occasionally.
7. If you feel like it add more water or chopped tomatoes.
8. Oh yeah I always forget, add salt and pepper at some point!
9. It's perfect and ready to burn your bot when the chicken is starting to get flakey and the carrot and potato has cooked down.
10. If its a bit watery let it simmer down with the lid off for a while and/or pop in a squirt or 3 of tomato purée/paste.
11. Serve with some creme freche and pita or naan bread. It's nice with rice too.
12. Using the quantities here it could easily serve 4 with some to spare. We freeze the leftovers.
13. Warning it tastes even better the next day or once defrosted BUT its always spicier...if that's possible.

Here we are the final yummy product.

I tweak it each time, I don't think I have made one the same as another.

If you decide to give it a try please get in touch and let me know how you get on.