• I can't think of a better meal to celebrate the end of the week than a delicious curry. For years I used to make curry using a jar from the supermarket, but I hate that horrible synthetic taste that often comes from processed food in jars.

    Homemade curry is much healthier and tastier than a jar or a take away and it only takes     
    30 mins to make.

    I was always a bit afraid to try to make a curry, I don't know why, then a work colleague gave me a simple authentic Indian curry recipe, which I have gone onto adapt over the years. That's the best thing about homemade, as you can tailor it to the way you like it.

    Ingredients in my curry (serves 2): 
    Chicken breast or prawns
    1 chopped onion 
    Tin of chopped tomatoes 
    Tomato purée
    1 small green chilli (I like extra thin fiery ones)
    1 green pepper
    Black pepper
    Grated fresh ginger

    Fresh chopped coriander (also leave a little for a pretty garnish)
    Brown basmati rice

    Garam masala

    I am a little lazy and I tend to mainly use dried spices.  I will put around 1 teaspoon of each of the spices into a little dish.

    Firstly, I dry fry the garlic, chilies and onions for a few minutes. Dry frying really intensifies the heat of the flavours and makes it extra spicy. 

    Then add the chicken to fry with a little olive oil.

    Leave the chicken to cook through for about 5 minutes. 

    Then add the spices and the chopped tomatoes. Personally, I only like a little bit of peeled grated ginger, as it is quite a strong flavour and you don't want it to overshadow the other flavours. 

    Leave the curry to cook on a low heat, with the lid on, for about 20-25 minutes.

    Whilst the curry is cooking, pop the rice on to boil (this will take around 20 minutes), so that everything is ready at the same time. I usually add a vegetable stock cube to the rice for extra flavour.  

    Serve with a little coriander to garnish for that extra touch.


    Thanks for reading xoxo