Freshly made Chicken Curry

Cajun Spiced Chicken Curry

A fantastic midweek meal full of flavours. This chicken curry is one of my favourites to make at home during the week. It's so easy to make, using the simplest of ingredients to create an incredibly tasty curry sauce and a rather quick cooking time from 'pan to plate'. Recipe serves two people but could easily be doubled up to feed a family of four people. Goes great with a side of Naan bread and pappadoms with mango chutney.

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Serves 2:

Ingredients:

2 Chicken Breasts (Sliced into small strips)

100g Basmati Rice

3 tbsp Vegetable oil

1tsp Mustard Seeds

1 1/2 Fresh green chillies (thinly sliced)

1tbsp Fresh ginger (grated)

1 1/2 Onions (finely chopped)

1/2tsp Chilli powder

1/2tsp Turmeric

3 Tomatoes (chopped)

200ml coconut milk

Salt

Cajun Seasoning

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Method:

Step 1:

Heat the oil in a pan. Once the oil has reached a high temperature, add the mustard seeds and heat until they begin to pop. Once they begin to pop, add the fresh chillies and ginger to the pan and stir-fry for a few minutes to infuse the flavours together.

Step 2:

Finely chop the onions using a food processor or a sharp knife and add to the same pan leaving them to cook for around 5 minutes until they begin to to turn a light brown colour and soften in texture. Again, using a food processor or sharp knife, finely chop the tomatoes and add them to the pan, cooking for a couple of minutes.

Step 3:

To the same pan, add the coconut milk and simmer for about 5 minutes until the curry sauce thickens in consistency, similar to that of double cream. Add small amounts of water until the consistency is perfect, then season with salt to taste.

Step 4:

While the sauce is thickening, season the sliced chicken breasts with salt, pepper and cajun spice. Add the chicken breasts to a new pan and stir-fry the chicken until it becomes lightly coloured. Once the chicken is coloured, add the chicken to the curry sauce and simmer for 15 minutes.

Step 5:

Whilst the sauce and the chicken finish cooking, rinse and drain 100g of basmati rice with cold water before adding to a pan with water in the ration of 2 measures to 1 measure of rice. Bring the rice to the boil and simmer for 10 minutes.

Step 6:

Place the rice on the base of the bowl and spoon the curry sauce over the top. Serve and enjoy!

Have you tried this recipe? Let me know in the comments.