Apparently this is not the case, and my girlfriend convinced me to jot a few down. With that in mind, I thought what better than my favourite every-day dinner dish - chicken curry.
It's something I think everyone can cook, it requires very few specialist ingredients and tastes great considering the amount of time and effort it requires.
It originated from a cutting my grandma gave from her local newspaper, and has been slowly adapted to produce what you see before you.
Step One: Ingredients
For this recipe I've tried to keep the ingredients as simple as possible. Hopefully all of these items will be readily available in most kitchens, with maybe some of the spices requiring a trip to the local corner shop.
NOTE: In terms of spices, you can really experiment and just use this recipe as a basis for your own creations. If you don't have one or some of the spices used here, feel free to use whatever you yourself have in the cupboard.
Serves two:
1 or 2 chicken breasts
Half a cup of rice
Two tomatoes
Two onions
One medium sized garlic clove
Milk
Spices (oregano, chives, paprika, chillies, ginger, cumin)
A good, sharp knife
Salt and pepper
Step Two: Chop Onions and Tomato
The onions in this dish are really best chopped as finely as possible. Use a sharp knife to cut them into squares then just go to town on them rolling the blade along the board.
Remember to keep your fingers out of the way though!
When the onions are done, put them in a saucepan on a high heat, then while they fry, chop the tomatoes and garlic.
Step Three: Mix
When the onions are just turning golden, turn the heat down to about half and add the garlic (this is so it doesn't burn). leave for roughly a minute, then add the chopped tomatoes.
Mix and turn the heat back up, if you have a lid, add this now. The tomatoes should soften and create a creamy texture.
At this point you can add boiling water to your rice pot. Make sure it's boiling and on the heat before adding the half a cup of rice.
Step Four: Add Chicken and Spices
Dice your chicken breast(s) into roughly equal squares.
It's up to you how small you make them, I tend to do mine a little larger as this is how they come in curry houses. Going smaller, however, will make your meat stretch further.
I also add spices at this stage as they get a chance to 'fry in'. I find it helps add depth to the flavour later on.
In terms of spices, add:
A lot of paprika. This is a light tasting spice that adds depth and helps give the curry it's red colour. You can afford to use it liberally.
A small amount of ginger and cumin. These are strong spices that can easily overpower the curry and make it taste horrible. Add small amounts at this stage, you can always add more later.
A medium amount of oregano and chives. These herbs will add a floral note and help lighten the curry.
Oregano works great with the chicken and the chives help to add a light onion flavour.
Chillies depending on your taste. With crushed chillies like I use here, a little goes a long way.
When adding milk, be sure to only fill to just under the line of the meat. Too much will make a watery curry.
Turn to a low heat and leave the curry to simmer while the rice cooks.
Once the rice has finished and is fluffy, with very little bite, drain the sauce-pan into a colander, pouring hot water over it if it's sticky, and add to plates.
Spoon the curry over the rice and voila, chicken curry.
Chillies depending on your taste. With crushed chillies like I use here, a little goes a long way.
Step Five: Mix Together, Add Milk
When adding milk, be sure to only fill to just under the line of the meat. Too much will make a watery curry.
Turn to a low heat and leave the curry to simmer while the rice cooks.
These two images were taken roughly 10-15mins apart
Step Six: Dishing Up
Once the rice has finished and is fluffy, with very little bite, drain the sauce-pan into a colander, pouring hot water over it if it's sticky, and add to plates.
Spoon the curry over the rice and voila, chicken curry.
