This is a lovely thick curry which isn’t too spicy. If you prefer it hotter simply add more paste. If you’re not a garlic lover, please don’t leave it out as the curry is very bland without it. Just add one clove instead. Trust me you won’t be disappointed.
- 6oz of chicken cut into bit sized pieces (you can use more chicken if you like)
- 1 green pepper, de-seeded and chopped
- 1 onion, chopped
- 4 button mushrooms, chopped
- 2 cloves of garlic, finely chopped, grated or pressed through a garlic press
- Two teaspoons of oil
- 1 pint of hot chicken stock (from a stock cube is fine)
- 1 tablespoon of plain flour
- 1 teaspoon of curry paste (Pataks Balti is perfect)
Add the oil to a frying pan and cook the chicken pieces on a medium/high heat for about 15 - 20 minutes until they’re browned and thoroughly cooked inside. Remove the chicken from the pan and put to one side.
Add the chopped pepper, onion, mushrooms and garlic and cook on a medium high heat for approx five minutes, stirring occasionally.
Add the plain flour and the curry paste and mix well. Add the hot stock and again mix well. Finally add the chicken back to the pan and give it a good mix.
Cook on a medium high heat for approx 20 - 25 minutes until the curry is thick.
Serve with rice.
The curry can also be made in a slow cooker
Add the chicken pieces, pepper, onion, mushrooms and garlic into a frying pan with the oil and cook on high for five minutes. Stirring occasionally.
Add the plain flour and curry paste and mix well. Finally add the chicken stock. As a slow cooker will not boil away the liquid, you will only need ¼ pint of stock.
Transfer to the slow cooker and cook on Low for 8 hours. The curry will not be as thick as one done on the top of the oven so don’t panic if it’s slightly runny….
All the weights are in ‘old money’. If you want them in Metric, you’ll have to convert it yourself….