IMG_3573.JPG

Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

GRANDAD V's CHICKEN CURRY

GRANDAD V's CHICKEN CURRY

P1014688.JPG

If you go to my grandparents house on a saturday afternoon, there's often a curry brewing, served with rice and peas & freshly made naan breads. Therefore this week I have tried to recreate this for myself.

With this recipe you don't have to be in the kitchen all day, there's no lengthy grinding of spices, no need for a curry paste and it doesn't require endless hours of cooking. However the longer you do cook it the better the taste, but if you strapped for time cooking it for the allotted 1hr 30mins will be fine.

Ingredients: (Serves 6)

  • 5/6 Chicken Breasts (Cut Into Large Chunks)
  • 6 Tbsp Curry Powder
  • 1-2 Scotch Bonnet Chillies (Add More If You Want More Spice)
  • 2Tbsp Vegetable Oil
  • 4 Garlic Cloves (Finely Chopped)
  • 1 Large Onion (Finely Chopped)
  • 400g Tin Chopped Tomatoes
  • 250ml Chicken Stock
  • 4 Bay Leaves
  • 3 Potatoes (Peeled & Cut Into 1.5cm Cubes)
  • Rice & Peas (Recipe Here)

Method:

  1. Put the chicken in a large bowl. Mix the curry powder and scotch bonnet chilli. Spoon over the chicken and turn over with your hands to coat well. Cover and chill for at least 2 hrs or overnight.
  2. Heat the oil in a large pan. Add the onion and garlic and cook for 5 mins. 
  3. Add the chicken to the pan and cook for 5 mins until golden. Once cooked add the tomatoes, stock, bay leaves & potatoes. Bring to the boil, cover and simmer for 1 hour.
  4. Uncover and simmer for a further 30 mins until the chicken is tender. Serve with rice, & peas and roti.

 

RHUBARB & STRAWBERRY BREAKFAST CRISP

RHUBARB & STRAWBERRY BREAKFAST CRISP

RICE & PEAS

RICE & PEAS