Posted by: Joan Spiller | May 14, 2011

Double down – Recipe

Double down chicken curry that is – tricked ya! Funnily enough, this is probably as calorie laden as the much villified burger from KFC but are we having it every day for dinner? No. Therefore it’s not a problem – right?

Anyway, this is a very delicious and simple curry that can be made and on the table inside 30 mins if you want to .. To serve 4, all you need is:

4x free range chicken breasts
1 finely chopped onion
1 clove garlic, minced
1c diced carrot – steamed
1c sliced beans or peas – steamed

1t cinnamon pdr
1t tumeric pdr
1t ginger pdr
1t chilli pdr
1t garam masala
1/2 t salt
1/2 t pepper

3T tomato paste
500ml cream or coconut milk – your choice. Refer to earlier health warning and suck it up. It’s worth the calories, trust me.

+ 1/2c cooked jasmine or basmati rice, per person, to serve..

Mix the spices together incl salt and pepper. Cut the chicken into bite sized chunks and coat with the spice mix. I often use an old bread bag for this job. Then I can just throw it out, no dishes!

Saute the onion and garlic in a little rice bran oil. Soft and juicy, no colour wanted k! Push to one side or remove from the pan then cook  the spiced chicken pieces  for a few minutes on each side.

These continue to cook in the sauce, so do not need to be 100% cooked at this point.

Add the steamed vegetables and cream or coconut milk. Then add the tomato paste. Stir to combine and simmer for 15 minutes on a low heat.

Serve with the rice.. told you it was simple!

To make this a vegetarian ‘curry’ dish, simply omit the chicken and add vegetables of your preference. So, some brocolli, cauli, kumara, pumpkin, carrots, beans, onions, leeks .. coat them in the spice mix and sweat off in a little oil (til they’re tender) then follow the same recipe ..



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