Chicken Curry

This might be surprising, ha?

Decent food over here at zoomyummy?

No sweets?

‘What does that mean?‘… you might be asking…’What’s wrong?’

‘Is that still Petra writing or has she been kidnapped by aliens and they’ve taken over the site and sabotage it?’

Well, I can explain…

Poetically put, …. we (meaning me and my boyfriend) have reached the horizons that should have remained untouched and seen the things that should have been left unseen.

In other words,… I can’t zip up my jeans. My boyfriend can (zip up HIS jeans, not mine), but they come undone right away.

As a result of these unfortunate circumstances, some decency has been called for… which brings me magically to those wonderful meringues the picture of which has been running around my head for the past few days. So, if by any accident they appear over here one day, forgive me please, dear friends.

These are the ingredients you need to make the wonderful oriental Chicken Curry.

And here they are again, except the oil and the water, which are standing somewhere aside, tapping their little feet against the countertop nervously, because they couldn’t fit into this picture.

Don’t you be worrying oil and water, you’ll have your own pictures.

1. See? Pour the oil into your pan and heat it up.

2. Peel the onion and chop it finely.

Chop, chop, chop.

3. Add the onion into the pan, stir and fry.

4. Grab the garlic and peel it.

To have this task as easy as possible, just press the clove firmly with the flat side of a broad knife.

You’ll be able to remove the peel easily now… probably in one piece.

Awesome, isn’t it?

5. Slice the garlic…

6. … and into the pan it goes to make friends with the onion.

Stir and fry until they soften.

7. Meanwhile, we can prepare the curry paste.

We are going to need the lovely curry powder (oh, how thankful I am for this heavenly, oriental mixture)…

… and the tomato purée.

Place these two ingredients into a small bowl and give them a good mix until you have a nice, paste-like mixture.

8. Add the paste into the pan and continue to fry for about 1-2 minutes.

9. Cut the chicken breasts into 1-inch (2,5 cm) pieces and add them to the mixture.

10. Mix for about 5 minutes or until colored on all sides.

11. Pour in the water, add the salt, cover and let simmer on a medium heat for a further 20-25 minutes.

Stir every now and then.

12. Cut the pepper into cute little cubes, add to the mixture and continue to cook for 5 more minutes.

And here we are, in all the beauty, served with rice.

Yum!

Enjoy, dear friends.

(If you’d like to see more of my posts, click this.)

13 Responses to Chicken Curry

  1. 1

    Beautiful photos! The curry looks delicious.

  2. 2
    Eve says:

    Mmmmm, very delicious. I love your pictures!

  3. 3
    mangiodasola says:

    Oh, I love this dish. It looks beautiful. Your photos are amazing as usual. I love your nails, too!

  4. 4
    Chicken Curry (in a Hurry) « says:

    [...] chanced upon this recipe on Tastespotting today. I decided to give it ago since I can’t, for the life of me, remember [...]

  5. 5
    kathy says:

    Now that’s simple and easy. Thanks! Happy Easter! :-)

  6. 6

    Looks very flavorful. Thanks for the recipe. The curry looks great.

  7. 7
    LLizzie says:

    I have leftover roasted chicken, so plan to make the sauce part then add cubed chicken to it just long enough to heat so the chicken doesn’t get all rubbery. Wish me luck!

  8. 8
    Anonymous says:

    That was a gorgeous, step-by-step tutorial! I am going to go out and buy chicken right now and make this, I am that inspired.

  9. 9

    I just made this today and it is the best curry I have ever made. thanks

  10. 10

    [...] menu items I chose and made: Cajun turkey/chicken burgers with spiced fries, scrambled egg muffins, chicken curry and I even bought an electric mixer so I could produce a red velvet cake. They loved it all and I [...]

  11. 11
    CP says:

    You can add a teaspoon of ginger paste in addition to the above ingredients to make it even tastier. I also strongly recommend Branded Indian Chicken Masala Powder in stead of the curry powder plus a pinch of black pepper powder and a generous amount of chopped coriander leaves.

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