Using simple ingredients, it is easy to ditch the Indian take-away and enjoy a homemade curry in minutes.
- 150g Basmati Rice
- 250g Chicken Breast
- 200g Canned Chickpeas (drained Weight)
- 15g Ginger
- 1 Red Onion
- 1 Red Pepper
- 100ml Coconut Milk
- 1 Stick Lemongrass
- 10g Coriander
- 2 tbsp Fussels Extra Virgin Rapeseed Oil (or, if you like it hotter, Fussels Chilli Infused Rapeseed Oil)
- 2 Heaped Teaspoons of your Favourite Curry Paste
- ½ tsp Turmeric
- Salt & Pepper
- Mango Chutney
- Hot Lime Pickle
- Naan Bread or Poppadoms.
In a small saucepan, cook the basmati rice as per the packets instructions, once cooked, drain and set aside somewhere warm.
Slice the chicken breast into small pieces, fry in a pan with 2 tbsp Rapeseed Oil or Chilli Oil. While the chicken is frying, chop the ginger, finely dice the onion and slice the pepper into strips. As soon as the chicken it is slightly browned, add ginger, onion, and pepper and continue to sauté for a few minutes.
Next add two heaped teaspoons of your favourite curry paste, along with the turmeric and coconut milk.
Drain the chickpeas and add to the pan, along with the smashed lemongrass and slowly bring to a boil.
Cook for a further 8-10 minutes or until the chicken is cooked through and the sauce has thickened.
To finish, finely chop the coriander and fold into the sauce, season with salt and pepper to taste.
Serve with the basmati rice and sides of Mango Chutney, Naan or Poppadoms.
You can also use our Mint Mayonnaise to cool down the curry if you don't like it too hot.