Homemade Indian Chicken Curry Recipe by Harry Thomas
 Harry Thomas @HT_wls A warming, sweet Indian style curry. Its a healthy meal with mild to medium spice and great to share. A warming, sweet Indian style curry. Its a healthy meal with mild to medium spice and great to share. Homemade Indian chicken curry A warming, sweet Indian style curry. Its a healthy meal with mild to medium spice and great to share. A warming, sweet Indian style curry. Its a healthy meal with mild to medium spice and great to share. Ingredients 40 minutes 2-3 servings Oil 1/2 Red onion 1 Red pepper 1 large Celery stick 1 Diced Chicken breast 1/2 Tin chopped tomatoes 100 ml reduced fat coconut milk 1 tbsp Tomato puree 1 tbsp mango chutney Coriander leaves garnish 6-8 oz rice Spice paste 3 tsp garlic granules 2 tsp garam masala 1 tsp turmeric 100 ml water 1.5 tsp each of cumin, hot paprika, chili powder, ginger Oil 1/2 Red onion 1 Red pepper 1 large Celery stick 1 Diced Chicken breast 1/2 Tin chopped tomatoes 100 ml reduced fat coconut milk 1 tbsp Tomato puree 1 tbsp mango chutney Coriander leaves garnish 6-8 oz rice Spice paste 3 tsp garlic granules 2 tsp garam masala 1 tsp turmeric 100 ml water 1.5 tsp each of cumin, hot paprika, chili powder, ginger Cooking Instructions 40 minutes 1 Mix spices and add water, stirring to form a paste. 2 Saute onion until soft and pink, then add peppers and Celery. Cook for a further 2 minutes. 3 Add the spice paste, stir well and cook for 2-4 minutes. 4 Add the chicken, stir well, covering in the paste. Cook for 6-8 minutes, add chopped tomatoes, coconut milk 5 Meanwhile, cook rice in a pan of boiling water to coincide with the end of step 6. 6 Once chicken cooked add mango chutney and tomato puree. Cook for a further 25 minutes. 7 Serve on a plate or bowl and garnish with coriander leaves. 1 Mix spices and add water, stirring to form a paste. 1 Mix spices and add water, stirring to form a paste. 2 Saute onion until soft and pink, then add peppers and Celery. Cook for a further 2 minutes. 2 Saute onion until soft and pink, then add peppers and Celery. Cook for a further 2 minutes. 3 Add the spice paste, stir well and cook for 2-4 minutes. 3 Add the spice paste, stir well and cook for 2-4 minutes. 4 Add the chicken, stir well, covering in the paste. Cook for 6-8 minutes, add chopped tomatoes, coconut milk 4 Add the chicken, stir well, covering in the paste. Cook for 6-8 minutes, add chopped tomatoes, coconut milk 5 Meanwhile, cook rice in a pan of boiling water to coincide with the end of step 6. 5 Meanwhile, cook rice in a pan of boiling water to coincide with the end of step 6. 6 Once chicken cooked add mango chutney and tomato puree. Cook for a further 25 minutes. 6 Once chicken cooked add mango chutney and tomato puree. Cook for a further 25 minutes. 7 Serve on a plate or bowl and garnish with coriander leaves. 7 Serve on a plate or bowl and garnish with coriander leaves. Cooksnaps (1) Copied! on December 04, 2021 17:03 Eating on a student budget and trying new food. 🏴󠁧󠁢󠁷󠁬󠁳󠁿 Comments Similar Recipes Indian Lamb curry Indian Lamb curry Nothing is better than a bowl of warming Lamb curry in a windy winter day. All flavors magically work together in my version of Lamb curry, irresistible to fill a second bowl. 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