Easy Chicken Curry for Two
This Curry can be made with fresh uncooked chicken but is quick and easy for making with leftover cooked chicken from Sunday roast
Ingredients
- 2 chicken joints with fat and skin removed 425gm of tomatoes , bay leaf, I eating apple cored and chopped small,1 medium onion finally chapped, 2 teaspoons of Branson pickle, 1 teaspoon of tomato purée, 1 tablespoon of curry powder.
- Using cooked chicken will reduce the cooking time by at least a half
Method
Place the chicken joints and all the ingredients in the saucepan and bring to the boil. Put a lid on the saucepan and cook slowly for about one hour stirring occasionally and making sure the chicken joints are turned every 15 minutes or so, if the mixture is too thin, remove the lid and cook on a slightly higher heat, until the source reduces and thickens.
Serve on a bed of boiled brown rice.
If using already cooked chicken then mix ingredients, without the cooked chick, in a saucepan. Cook for about 20 mins, if sauce is too thick add some boiled water to make thinner according to taste.
After sauce is cooked (about 15/20 mins), place the chopped cooked chicken into the saucepan and heat through to ideal temperature. Again serve with a bed of boiled rice.
The curry with cooked chicken is quicker and easy than when using uncooked chicken.
Additionally you could previously cook some chopped uncooked chicken breast in a pan and then this will be the cooked chicken for the quick and easy receipe.