Chicken Curry (for 4 people)

Despite all the boasting and bragging of curry lovers, curry does not have to be hot, the idea is to enhance the flavour, not to incinerate the buccal mucosa.


I usually allow one chicken breast per person, or if I can get them I buy a pack of boneless thigh fillets.  The meat is not as dry as chicken breast, has more flavour and is cheaper.

• 1 Chicken breast per person or a pack of 6 boneless thigh fillets
• 1 onion - sliced
• 2 cloves of garlic - crushed
• 1 tablespoon of Oil
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground coriander*
• 1/2 tsp ground ginger*
• 1/2 to 1 tsp chilli powder*
• 1 can of tomatoes
• 2oz rice per person

*These are the spices which will add heat so take care with them, you can use more if you really want to make your curry hot.


You can also add cardamoms but you need to grind the pods to get the tiny seeds out, I use a cup and the end of a rolling pin rather than a pestle and mortar, but only because I don't have one.

• Cut the meat into bitesized pieces and set aside. 
• Put a large pan (I use a wok) over a high heat.  When the pan is hot, add the oil, garlic and the onions. Turn the heat down and fry them until they are soft and translucent, then add the spices and stir in well.  
• Add the chicken and cook until it has all turned white under the spicy coating it will gain.
• Add the tomatoes, remember to cut the stalk ends off each tomato as they can be unpleasant in the mouth.  Break the tomatoes up with a spatula or wooden spoon.
• Cover the pan and simmer for 15 - 20 minutes.

In the meantime wash the rice thoroughly and put in a pan with enough water to just cover the rice.  Bring to boil and then simmer for about 15 mins.  The water should be gone and the rice should be fluffy with separated grains.

If you need to cook more than the quantity given you can add more chicken, onion and tomatoes but don't double up on the spices.  

If you want to make more then add 1 tablespoon of flour at the stage where you have cooked off the chicken, onion and spices.  Sprinkle it over the top of the ingredients in the pan and stir in, then add the tomatoes, including an extra can.  (You can do this without adding extra meat just to make it go further without adding greatly to the cost.)

Serve with naan bread and a dish of yoghurt.