Tuesday, 28 February 2012

Chicken Curry with Rice

 Multitasking level: Medium
Ready in: 30 minutes
Serves: 6

6 Chicken thighs

Chicken thighs are cheaper than chicken breasts, but fiddlier to prepare. I get chicken thigh fillets as an in-between measure
2 Onions
Gotta have some onion if we’re making a pan meal
3 handfuls of any raw veg
Search Reduced To Clear section for nice things. Here I’m using green beans, mushrooms, sugar-snap peas and a tomato
1.39 per kilo- probably using about 40p worth here
Not the boil in the bag stuff, that stuff is weird and expensive.
1 lime
Lemon’s alright too
2 Bell peppers
Any colour, but not green (they taste like grass)
Buy in ugly-buggers multipacks- these are expensive at the moment
Start building a collection- steal from back of parents’ cupboards
Basically use what you have and alter proportions as necessary, but here we’re going to use:
1 tsp turmeric
2 tsp cumin
1 tsp coriander
1 tsp cinnamon
¼ tsp ground cloves
1 tsp ground ginger
2 tablespoon coconut powder or desiccated coconut
2-3 tbsp natural yoghurt
I get the Total 0% big packs because it's refreshing and doesn't go off 
                                          Total: £5.82
                                            or £0.97 each

  • Wok, balti or large frying pan
  • Small saucepan and lid for rice
  • Chopping board and knife
  • Spatula

1.      Rice
a.      Measure: Put some rice in the saucepan. Remember that it will expand to double its size, so work out how much you're likely to eat
b.      Wash: Put cold water in the rice pan and swirl it around with your hand until the water turns cloudy. Block the rice with your hand and drain the water out. Repeat these steps until your water turns clear- about 5-7 times
c.       Water: Place your finger so the tip just touches the rice. Fill the pan with water until it reaches the first joint on this finger. That’s the right amount of water.
d.      Cook: Put on full heat until it boils. Don’t take the lid off, at all. Turn right down to the lowest heat for 10 minutes or until all the water is absorbed. Start cooking the curry now. After ten minutes, take off the heat WITHOUT TAKING THE LID OFF and leave it to steam itself off the bottom of the pan until you’re ready to eat
2.       Curry
a.        Put 1tbsp oil in the pan. Add sliced onions and cook on medium heat until soft
b.       Chop chicken into pieces no bigger than your thumb. Take off the hard fat at this point, because it’ll taste gross cold. Put the chicken in the pan too.
c.        Add spices: Sniff each spice before you put it in to remind you what it does for the curry. Then when you taste the curry later you’ll know what to add again. Keep stirring things because burned spices are gross.
d.       Add hardy veg: Anything you actually want cooked. This generally means green things because otherwise they taste grassy. Add chillies now if you want to add those to the recipe. Cut up delicate veg.
e.        Add delicate veg: Bell peppers, tomato and mushrooms, in this case. Stuff that doesn’t need much time
f.         Add yoghurt and give a good stir- It should be looking like you’ve completely ruined your curry by dropping a tonne of moisturiser on it, but it’ll soon go brown and delicious with the spices. Add your lime juice. Taste some of the veg and add more spice as required- the yoghurt will make the spice less spicy, so alter as necessary.
3.       Plate up
a.        Give the rice a good fork-through to fluff it up
b.       Shove curry on top and realise that while this curry tastes amazing it looks like hell on a plate
c.        Chow down



  1. Have you tried doing Thai curries? I think that they are just wonderful when done right. I have blogged on making your own red curry paste. http://caroleschatter.blogspot.co.nz/2011/11/how-to-make-proper-red-curry-paste.html It is a bit of work but the results speak for themselves

  2. This looks soooooooooo yummyyyyyy!!!

  3. nice idea.. thanks for sharing.