Ingredients
- 1 small onion chopped
- Glug of oil
- half a tin of tomatoes
- 1 tbsp curry powder
- clove or garlic
- 1/2 inch root ginger chopped
- 1/4 tin coconut milk
- 1 chicken breast (tinned/cooked chick peas and sweet potato veggie option)
Equipment
- Chopping board – preferably not glass (there are spare in the centre’s kitchen if needed)
- Dishcloth
- Teatowel
- Tupperware
- Saucepan
- Wooden spoon
Method
Gently fry the onion in the oil for a few minutes. The onion needs to be well cooked for a good tasting curry, but not with brown or crispy edges. Add the curry powder and fry for another minute. Add the tinned tomatoes, coconut milk, ginger and garlic. I prefer not to fry the ginger and garlic as sometimes this can be a bit harsh and make it bitter if over cooked. Bring everything to the boil and then simmer for a few minutes. Take off the heat and liquidise either with a stick blender (make sure you cover the pan to prevent boiling liquid splashes) or in a jug liquidiser.
Chop up the chicken in bite size pieces. Heat small drizzle of oil in a clean pan. Quickly fry the meat until brown all over. Add the sauce and simmer for a couple of minutes until the chicken is cooked through. No need to brown cooked chick peas or sweet potato if you are doing the veggie option – just add these to the sauce and simmer until the potato is cooked.
Serve with boiled rice.
Skills
- chopping
- simmering
- browning meat (not applicable to veggie option)
- liquidising