Serves: 3-4 | Difficulty: Easy/Medium
Prep Time: 10mins. | Cook Time: 45-60 |Total Time: 1hr-1 hr.20.
- 3 chicken breast (1 per person)
- ½-1 large tub natural yogurt
- Glug of soy
- 1Tsp Sugar
- 2 large onions
- Spray oil
- 2tbsp plain flour
- 2 cloves garlic
- 2-4 tbsp Medium Curry powder
- 4 large mushrooms
- 1Pt stock
- 1Cup of Peas
- Dice meat.
- Add spray oil to pan. Add diced (into large pieces) onions to oil and cook till soft.
- Add curry powder and garlic and stir round until everything is coated.
- Add a good splash of soy sauce, mine was about a tablespoon worth.
- Spoon in the flour, mix it round. It will go clumpy. Gradually add the stock stirring as you go.*
- Once all mixed together add about half a big tub of the yogurt, keep the rest for later, you may find you want to cool it down with something and this works very well. Give it a good ole mix again.
- Add your sweetener and stir.
- Add diced chicken and simmer for 40 minutes.
- Add peas and mushrooms. (I have on occasion added green pepper (sweet not chilli) to add a bit more to it.
- Give it a good stir, and leave to simmer for about 15 minutes on a very low heat. Stirring occasionally so that it doesn’t stick to the pan.
- The sauce should go a brownish green colour and should be nicely thick, if its too thick add a little boiling water.
*If you add all the stock at once it will be watery and clumpy and will take a lot more stirring and work to get it to go smooth. Otherwise you’ll have clumps of very spicy, soggy flour lumps to bite into.
This is one only curries I have ever cooked other than a bog standard Korma. I have never enjoyed hot and spicy food, but I wanted to expand the sorts of things we were eating. You can add more or less curry powder to change the heat in this curry of course, and one of my friends added chilli’s to it to give it a bit more of a kick. I really enjoyed cooking and eating this one! (Though don’t lean over the pan when you add the curry powder of your eyes will begin to stream!)
You can pre-cook the chicken but it won’t be as moist this way. However this can reduce the cooking time by about 30 minutes.