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?
Creamy chicken curry
Serves 6
INGREDIENTS:
- 3 tablespoons olive oil
- 2 pounds chicken breasts, skin removed and cubed
- 1 onion, sliced
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 3 teaspoons chili powder
- 3 garlic cloves
- 1-1/2" fresh ginger, grated
- 1 cup skim milk
- 4 large tomatoes, chopped
- Large tub fat free yoghurt (plain) - optional
Preparation:
- Saute chicken in oil until golden.
- Remove from pan, leave to rest in a separate bowl.
- Add onions, saute until golden.
- Stir in turmeric, garam masala and chili powder. Roast in pan for 1 minute
- Return chicken to pan, stir mixture to coat chicken evenly.
- Blend together garlic, ginger and milk, and add to pan with tomato and three tablespoons of water.
- Cover and simmer for 30 minutes to blend the flavors and thicken the sauce.
- Remove chicken and keep warm.
- Bring cooking liquid to the boil and reduce by half.
- Place chicken on a suitable serving dish, spoon reduced sauce over.
Serve with yoghurt on the side, if desired.
