I’ve been making this curry for a while now, and I’m finally happy with the recipe for this one. This recipe includes a homemade curry paste, from a previous post. You can use a jarred curry paste by all means as well.
- 2 chicken breast fillets, diced
- curry paste – I use all of the paste made in this recipe, if a shop bought jar use 2 tablespoons. A massaman curry paste would work well here
- Frozen peppers
- 1x 400g tin of chopped tomatoes
- 3 teaspoons curry powder
- Water (fill the empty tinned tomato tin)
- Dice the chicken fillets, and add to a wok/sautee pan with curry paste. Cook on a medium heat for 5 minutes, stirring regularly to coat the chicken
- Move off the heat, and scrap the chicken to one side to leave a space to add the curry powder
- Move back onto the heat, allowing the curry powder to gently cook for around 30 seconds, be careful to not let the powder burn. Once you can smell the curry powder toasting, mix thoroughly and incorporate the curry powder through the chicken and paste.
- Add a tin of chopped tomatoes, and then fill the tin with water, and add
- Add frozen peppers and spinach, as much or as little as you want, and any veg you have to use
- Bring to a low heat and stir frequently for 15-20 minutes
- Curry flavour tends to improve with time and often tastes better the next day. Let it cool thoroughly before placing in the fridge where it can keep in sealed tupperware for 2-3 days, or freeze for up to 3 months.
If you have a go at this recipe make sure to show me on instagram with #studentfoodbible or tag me @stufoodbible