I wanted a flavorful curry, but as it was midweek (That curry has been done), I needed some thing quick. I made this curry in under 30 mins, with about 10mins prep
I have kept the ingredients simple, as always for ease of cooking and maximum flavor. There are no special ingredients required and the spices will be what you have in your kitchen if you are used to making curry. I hope you enjoy cooking this recipe, so simple and great results.
Ingredients
650g of Chicken Fillets, each cut into three.
Four tablespoons of vegetable oil, plus two to three for part way cooking
50 - 100g of butter (Optional)
Two small red onions quartered and divided into petals
Two to three green chilies, finely sliced (Optional)
Two Spanish bell peppers (Red and green) cut out the pith and seeds, slice into small triangular shapes, about the same size as chicken pieces
Mango Chutney, four table spoons (115g)
One carton of 300g passata
One tablespoon of garlic paste
One tablespoon of Ginger
One tablespoon of ground coriander powder
One tablespoon of Ground Cumin
One tea spoon of sea salt flakes (or to taste)
One level teaspoon of coarse ground black pepper
One tablespoon of Kashmiri chili powder
Half a teaspoon of turmeric powder
One table spoon of dried methi leaves
Small handful of chopped fresh coriander leaves (optional)
Glass of water
Method
In a karahi or pan of choice (must have lid) gently heat the oil, add all the spices with the exception of methi. Gently fry, add half a glass of water to stop the spices from burning, for a couple of minutes. Add the garlic and ginger and mix well, for another few minutes. You will see the oil separate a little.
Add the chicken and stir well to ensure all coated with the spices. On a medium to low heat, put lid and cover to cook. Stir every so often, until all the chicken is well sealed, 5 to 8 mins or so.
Add the peppers, stir in well and add the remaining half cup of water. Put on lid and cook for another 10 minutes on low heat. You will notice that the chicken will release its own juices and the assistance of the steam from the lid. Stir in onions and remove lid, stirring occasionally, until desired consistency is achieved, you can increase the heat to allow for a reduction in sauce. When you have the desired consistency, should be too much sauce. Add the four table spoons of Mango Chutney, with butter and chilies if using. Stir in and cook for a few minutes.
Add a generous dash of oil, mix well for another couple of minutes. Add methi and coriander, stir in, Turn off heat and place lid. Leave for about ten minutes. This will allow the oil and spices to cook in the residual heat and allow flavor to develop further. Curry is best served with plain rice to enjoy the taste. Can be eaten with naan or roti too.