Chicken Curry

Finally – I’ve written down a recipe for once!!

Key Ingrediants:

– 1/2 Onion Chopped

– 1/2 tsp Tummeric

– 1/2 tsp cumin

– 1/2 tsp black cumin

– 1/2 tsp corriander

– 1/2 tsp fennel

– 1 large garlic clover

– 1 piece of ginger (about the same size as the garlic)

– 1 good lump of butter

– 2 x baby toms

– splash of vinegar

– 1/4 tsp sugar

– splash of lime

– salt to season

– Chicken breast

– 100 ml greek yougut

Method:

– Grind the cumin / black cumin / corriander / fennel in a coffee grinder

– Thinly slice the onion and fry slowly in the butter and some oliver oil – add the tumeric

– Leave to cook for appox 5 mins then add the ginger and garlic and 1 tsp of the ground spices (keep the rest)

– Cook gently for approx 10 mins then add the baby toms (sliced) / sugar / vinegar / splash of lime and cook slowly until the mixture is starting to break down.

– After cooking for approx 30mins transfer into a hand blender and make a paste. The taste should be a rice flavour with lovely colours.

– Next cube the chicken breast and add to the paste along with the greek yougut. Leave for at least 30 mins.

– Now slowly cook the chicken with some butter and the paste until cooked. If the paste starts to curdel stir gently and add the cream at the end.

Serve with rice and naan bread – the kids should love it :)