Chicken curry
Item 1 of 1
This simple chicken curry recipe from Alfred Prasad is a great way to introduce kids to Indian flavours. Alfred adapted this recipe especially for kids (as biting into large pieces of spice may be off-putting), but if making for older children or adults, add a few pieces each of cinnamon, cardamom and cloves to the oil in step 2 and sauté for half a minute before adding the onions.
First published in 2015
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Ingredients
Metric
Imperial
- 4 chicken breasts
- 4 tomatoes
- 2 onions, finely sliced
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 1 tbsp of malt vinegar
- 4 tbsp of vegetable oil
- 1 pinch of salt
SAVE RECIPE
Method
1
Dice the chicken breasts, wash and set aside to drain. Wash the tomatoes, cut into quarters and blend in a food mixer. Set aside until needed
2
Heat the oil in a heavy-based saucepan over a medium heat. Add the sliced onions and sauté, stirring occasionally until golden brown
- 4 tbsp of vegetable oil
- 2 onions, finely sliced
3
Add ginger and garlic pastes, stir well for a couple of minutes and add the turmeric and chilli powder. Continue to sauté for a further five minutes
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1/2 tsp turmeric
- 1 tsp red chilli powder
4
Add the blended tomatoes, salt, and malt vinegar. Stir well, reduce the heat, cover and allow to simmer for 15-20 minutes
- 1 pinch of salt
- 1 tbsp of malt vinegar
5
Add the diced chicken breasts, stir gently and allow to simmer for a further 10-15 minutes, or until the chicken is cooked. Check the seasoning and serve piping hot with some rice
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