10min chicken curry

45 ml vegetable oil
1 medium onion Finely chopped
400 g chicken fillet cubes
2 cloves of garlic, chopped
1 green chilli, seeded & chopped
¼ tsp salt
¼ tsp turmeric, ½ tsp ground cumin, ¼ tsp ground coriander
1 tsp tomato purée
¼ tsp garam masala or 1 tsp curry paste
30 ml double cream

1. Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.
2. Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.
3. Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
4. Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.
5. Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala
6. Stir, and fold 2 generous tablespoons of double cream into the mixture.
7. Serve hot with freshly cooked basmati rice, or naan bread.


Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user ZEINAMM1.