Fancy a curry in a hurry??? I know  all my english followers are going to love me for my easy, innovative and hassle free recipe! I have two video tutorials for these and so will include them as well. You can use any curry powder keeping in mind that “hot” curry powder just has chillies added to it and that “Madras” has a more intense flavor. I like them both and prefer having a coconut flavor to the Madras curry and putting a little soyasauce into my normal curry. This recipe has a blend of soya and lemon juice and thats what makes it different.
350 grams of bonless chicken breast or thighs and legs…i used breast
1 onion cubed
2-3 flakes of garlic , chopped
1 tablespoon of chopped ginger
1 green chilli chopped
2 tablespoons of Nitu Didi London Finest curry powder
salt to taste
2 tablespoons of soya sauce
juice of 1 juicy lime
1 tablespoon of cornstarch
as much water as needed
2 tablespoons of cooking oil
Marinate the chicken with the curry powder, salt, soya sauce, ginger garlic and lemon juice for an hour. Heat the oil in a skillet and stir fry the onions till translucent and then add the cubed chicken and cook till chicken is just about done. Add the green chilli and the cornstarch mixed in about 1/2 to 1 cup of water and cook til sauce is thickened. Taste and adjust seasoning. I like a little stronger curry flavour so i add more curry powder. Serve hot with plain white rice.

This entry was posted in Chicken, Fusion, Gluten Free, Indian Restaurant Dishes and tagged , . Bookmark the permalink.

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