How about a nice, creamy chicken curry recipe?
Quick and easy - and delicious too, of course!
Did
anybody say 'easy campfire chicken curry'?
My
family loves curry chicken recipes, so I'm always
on the lookout for great Indian chicken curry
recipes. This delicious, creamy curried chicken
recipe came my way more or less by accident, but
it is so tasty, quick and easy to make that it
has become a staple on all our camping trips,
and at home too!
I
always say that if you can make it at home, you
can make it when you're out camping - and vice
versa. No reason to rely on hotdogs when you're
outdoors. That's why this easy curry chicken recipe
is such a delight - and you only need one pan
to do it. (Well, two if you're making rice to
go along with it).
OK,
so who's ready for a delicious, mild, campfire
chicken curry?
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| Dan's
creamy campfire chicken curry over rice |
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This
recipe has a printer-friendly version -
to print, just click on the printer icon
or on 'Print recipe' directly below.
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Creamy
chicken curry
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Serves
6
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INGREDIENTS:
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3
tablespoons olive oil |
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2
pounds chicken breasts, skin removed
and cubed |
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1
onion, sliced |
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1
teaspoon turmeric |
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2
teaspoons garam masala |
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3
teaspoons chilli powder |
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3
garlic cloves |
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1½"
fresh ginger, grated |
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1
cup skim milk |
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4
large tomatoes, chopped |
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Large
tub fat free yoghurt (plain) -
optional |
Preparation:
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Saute
chicken in oil until golden. |
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Remove
from pan, leave to rest in a seperate
bowl. |
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Add
onions, saute until golden. |
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Stir
in turmeric, garam masala and
chilli powder. Roast in pan for
1 minute |
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Return
chicken to pan, stir mixture to
coat chicken evenly. |
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Blend
together garlic, ginger milk,
and add to pan with tomato and
three tablespoons of water. |
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Cover
and simmer for 30 minutes to blend
the flavors and thicken the sauce. |
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Remove
chicken and keep warm. |
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Bring
cooking liquid to the boil and
reduce by half. |
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Place
chicken on a suitable serving
dish, spoon reduced sauce over. |
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Serve
with yoghurt on the side, if desired. |
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