Marty in the Morning Friday 27 June 2014
Neven's Recipes - Chicken Curry
Simple Chicken curry
1 large onion diced
2 gloves garlic crushed
2 tbsp mild curry powder
1tbsp plain Flour (can use gluten free)
1 small jar mango chutney (sharwoods brand)
1tbsp tomato puree
1 can chopped tomatoes
2 pints chicken stock
Gently cook onion and garlic with a tbsp of rapeseed oil in a saucepan for 5 minutes or until soft, stir in curry powder, flour and tomato puree and cook on a low heat until paste like for 5 minutes.
Slowly whisk in the warm chicken stock , chopped tomatoes and then add the jar of mango chutney and season to taste. Cook for 15-20minutes. Add cooked chicken or beef and serve with steamed rice.
Add a can of Thai gold coconut milk this makes it creamy and use Thai gold organic rice.
For vegetarians use vegetable stock and add fresh cooked vegetables such as green beans carrots, baby corn and broccoli.