Food, Health, Meal Planning

Chicken Curry

My recipe for chicken curry is pretty basic. You add veggies that you like to it, I love potatoes in curry, but the base sauce remains the same.

I always make big batches and freeze them so you may wish to adjust the quantities (I’ve also got a curry pot which helps with larger volumes).

One thing to note, the more oil you use at the start, the greasier the curry will end up. I use a smaller amount of oil to begin with and then use water to stop things sticking and to reduce the heat where necessary.

(I had courgettes to use up so I included them in this recipe – you can add in any veg you like really it’s whatever you think tastes good)

  • 6/8 chicken thighs (boneless) – cut to preference (can be left whole)
  • 300g new potatoes or other potato cut into small chunks
  • Two tins of chopped tomatoes
  • 2 large onions (size to preference)
  • Garlic and Ginger – I use frozen garlic/ ginger cubes from tesco 2 or 3 of each to taste
  • 2 peppers (size to preference)
  • Chilli – to taste
  • Turmeric – 1 or 2 tablespoons for a big batch
  • Salt and pepper to taste
  1. Start onions and peppers cooking in a little oil until they start to go soft
  2. Cut chicken to preferred size chunks and brown with the onions and peppers
  3. Par boil the potatoes to take the crunch but not the firm texture out of them and add to the pot
  4. Add garlic and ginger cubes and chilli and turmeric and a little water and mix into the pot ensuring all elements are coated
  5. I like to cook this on a low-med heat for 5-10 mins but don’t let it burn
  6. Then add the tinned tomatoes and mix well
  7. Simmer on a low heat for 30 mins – leave the lid off for a thicker sauce for the last ten if you prefer

You could serve this as a family meal or as I do portion it up and freeze it.

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