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Curry

Martin's favourite Home-made Curry recipe

Ingredients for 3 people:

1 large onion
1 tin of chopped tomatoes
1 tin of chick peas
3 diced medium size pieces of chicken breast
8 oz chopped spinach
1/2 diced pepper (any colour)
1/2 teaspoon chilli powder
2 teaspoons madras curry powder
a shake of mixed herbs
10 chopped small mushrooms
8 oz brown rice

Method:

1 Fry onion till brown in large pan with a little oil on high heat

2 Add chicken cubes and fry for 10 mins on high heat. (Use a little water/wine if it starts to stick)

3 Add tin of chopped tomatoes, chick peas, mushrooms, curry powder, chilli powder, pepper, mixed herbs

4 Cook for further 5 mins on high heat, then reduce heat to simmer for 10 mins

5 Add rice to pan of boiling water and cook for 15 mins or however long rice packet says. Continue simmering curry.

6 5mins before rice is ready, cook spinach in separate pan using a small amount of boiling water
for 5 mins until reduced in size. Stir spinach into curry pan.

7 Serve up rice and curry and dig in.

Note: Meat should be cooked for 30 mins at least.

Variations:

A Add 100ml of beer at step 3 or alternatively 100ml of milk for creamy curry

B Add variations of cumin, garam masala, other spices and herbs at step 3

C Serve with popadums, nan, riata, lassi

D 10 mins before end, add some quick cook orange lentils for Dall like curry

E For hotter curry (this is madras) add more chilli, hotter curry powder and/or some chilli peppers