13/11/2005

Easy Chicken Curry

(serves 3-4)

1 tblsp olive oil
1 large onion, chopped
1 clove garlic, crushed
2 heaped tsp curry powder (or more for a stronger flavour)
1 level tsp ground ginger
juice of 1 small (or 1/2 large) lemon
1 cup water, stock or tomato juice
meat or vegetables (see introduction)
2 tblsp sultanas or raisins (optional)
1 chopped apple (optional)

Method:
Cook the onion and garlic gently in the oil, then stir in the curry powder and ginger, stirring until the onions are fully coated. Add the lemon juice and stir in thoroughly. Gradually add the rest of the liquid, stirring all the time. If you are making separate meat and vegetable curries, transfer an appropriate amount of the sauce to another pan; add meat to one and vegetables to the other.

If you're using fresh chicken, you'll need to cook it gently for about an hour; leftover meat or veggies only need to cook for about 10-15 minutes, so adjust timings appropriately.
When almost ready to serve, add sultanas and/or chopped apple, if you like them, or serve them as extra garnishes over the curry.

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This is a very adaptable meal (albeit not very authentic) which can be made with fresh, cubed chicken, or any sort of leftover meat or even vegetables. I often make it when we have meat left from a roast chicken, or roast lamb.

For a vegetarian meal, an excellent curry can be made using chopped cauliflower and carrots instead of meat. If you have a mixed family of meat-eaters and vegetarians, make the curry sauce in one large pan, then divide appropriately with another pan before adding meat to one and vegetables to the other.

Curry is traditionally served with boiled rice; brown rice is healthier and more nutritious than white rice. You can also serve with naan bread, yoghurt, dried coconut, sunflower seeds, etc, and other vegetables such as green beans.

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