The Only Curry Recipe You'll Ever Need....
This recipe is fantastic, I adapted it from a healthy Butter Chicken Recipe from taste.com. It's great because it's healthy, quite easy to make and really delicious!
The spice mix that you make up for this recipe can be made in bulk and stored in a container. I know a lot of people don't tackle home made curries because of the amount of spices you have to buy, and companies like Curry Traders make it really easy, but if you make up this mix it will last forever and you'll get more then one or two uses out of the batch.
I'll give you the measurements for the serving of spices you need for this recipe, but if you're doing it in bulk the method is- equal parts of each of the spices, except the chilli is about half (unless you like it hot!)
You will need... (4 serves)
Spice mix...
1 tsp cinnamon
1 tsp garam masala
1 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp cilli flakes
**
1/2 large brown onion
1 large clove garlic
1 knob fresh ginger, peeled
400gr butternut pumpkin
1 400gr tin Italian peeled tomatoes
1/2 chicken stock cube
600gr chicken breast
2/3 cup of Greek Yoghurt (you can use non-fat if you like)
salt and pepper
fresh coriander, to serve
rice, to serve
Method.
1. Measure and mix the spices all together. Crush the garlic, finely dice the onion and grate the ginger. Peel, deseed and cube the pumpkin into 1-2cm pieces, slice the chicken at an angle.
2. Heat the oil in a pan, and on a medium-low heat sweat the onion, garlic and ginger for a few minutes until onion is translucent and softened. Add the spices and mix well.
3. Add the pumpkin and the tinned tomato, fill the tin with water and add, then throw in the stock cube. Mix well, season with a little salt and pepper then turn the heat to high.
4. Once the mix is boiling, reduce to low and simmer for 15 minutes or until the pumpkin is soft and mushy.
5.Use a stick blender to quickly process the pumpkin so that it becomes a thick sauce (don't worry about getting it perfect, a few pumpkin chunks add to the authenticity of the mix ;-)) add your chicken pieces, mix through and cover with a lid.
6. Once your chicken has been in for about 5 minutes, remove the lid and check it is cooked through. If it is, scoop out a few spoonfuls of the sauce into a bowl, and mix with the yoghurt. Transfer it back to the pan, mix it through and leave to simmer uncovered for 2 more minutes***.
7. The sauce should be lovely and thick and have a nice rich orange-red colour. Spoon a generous amount over rice (I used brown rice because I'm trying to be healthy), and serve with some coriander over the top and some naan bread if you like.
**If you make a bulk spice batch, this recipe only requires about a tablespoon and a half of spice mix.
***Before serving, you can add some green veggies if you'd like, baby spinach goes really well in this.
The spice mix that you make up for this recipe can be made in bulk and stored in a container. I know a lot of people don't tackle home made curries because of the amount of spices you have to buy, and companies like Curry Traders make it really easy, but if you make up this mix it will last forever and you'll get more then one or two uses out of the batch.
I'll give you the measurements for the serving of spices you need for this recipe, but if you're doing it in bulk the method is- equal parts of each of the spices, except the chilli is about half (unless you like it hot!)
Spice mix...
1 tsp cinnamon
1 tsp garam masala
1 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp cilli flakes
**
1/2 large brown onion
1 large clove garlic
1 knob fresh ginger, peeled
400gr butternut pumpkin
1 400gr tin Italian peeled tomatoes
1/2 chicken stock cube
600gr chicken breast
2/3 cup of Greek Yoghurt (you can use non-fat if you like)
salt and pepper
fresh coriander, to serve
rice, to serve
Method.
1. Measure and mix the spices all together. Crush the garlic, finely dice the onion and grate the ginger. Peel, deseed and cube the pumpkin into 1-2cm pieces, slice the chicken at an angle.
2. Heat the oil in a pan, and on a medium-low heat sweat the onion, garlic and ginger for a few minutes until onion is translucent and softened. Add the spices and mix well.
3. Add the pumpkin and the tinned tomato, fill the tin with water and add, then throw in the stock cube. Mix well, season with a little salt and pepper then turn the heat to high.
 |
| Nice even pieces of pumpkin there... HAHA! |
5.Use a stick blender to quickly process the pumpkin so that it becomes a thick sauce (don't worry about getting it perfect, a few pumpkin chunks add to the authenticity of the mix ;-)) add your chicken pieces, mix through and cover with a lid.
6. Once your chicken has been in for about 5 minutes, remove the lid and check it is cooked through. If it is, scoop out a few spoonfuls of the sauce into a bowl, and mix with the yoghurt. Transfer it back to the pan, mix it through and leave to simmer uncovered for 2 more minutes***.
7. The sauce should be lovely and thick and have a nice rich orange-red colour. Spoon a generous amount over rice (I used brown rice because I'm trying to be healthy), and serve with some coriander over the top and some naan bread if you like.
**If you make a bulk spice batch, this recipe only requires about a tablespoon and a half of spice mix.
***Before serving, you can add some green veggies if you'd like, baby spinach goes really well in this.
ooooo will definitely try this out, spices are cheap over here so i just keep buying the ones that look interesting, nice that i can use some up :P btw let me know if you want me to bring you any spices im back in aus in dec i can grab you some big jars of some :) x
ReplyDeleteHey Bridget!! That's awesome! Are you back over xmas? That would be lovely :-D you lucky duck live in the best spot for the best spices, I'd love to try some different ones xxxx
ReplyDelete