Ingredients
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1 Onion
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1 tbsp Garlic/ Ginger Paste
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2 tbsp Oil
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3 Curry Leaves (optional)
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1 tbsp Mild Curry Paste
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½ tsp Turmeric
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1 tsp Garam Masala
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5 sprigs Coriander
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1 packet of Passata
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2 tbsp Natural Yoghurt
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1 Chicken Breast
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6 Mushrooms
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Salt and Pepper to taste
What do we need?
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Sharp knife
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Chopping board
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Scissors
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Cup
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Teaspoon
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Tablespoon
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Saucepan
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Wooden spoon
Tia's tip
We love to eat curry with a paratha. If you have an Indian shop nearby they sell them frozen and you just fry them for a couple of minutes each side
What do we do?
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Cut the onion into small pieces. The easiest way is to put half an onion flat side down on the chopping board. Cut from the root outwards (keeping the root intact) the cut across the onion the other way.
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Cut the chicken into cubes
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Put the onion in the saucepan with the oil.
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Cook for 2 minutes
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Add the garlic and ginger paste and curry leaves (if you are using them) then cook for 1 minute
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Add the curry paste and other spices. You can add a little water if needed.
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Cook the curry paste mix until the oil starts to separate. This should take 2-3 mins. You will see little bubbles of oil forming. You do not want the curry paste to burn add a little more water if the mixture becomes too dry.
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add the chicken to the onion and spice mix and make sure each piece gets coated. Cook for 2 mins
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Add the passata and the yoghurt
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Simmer for 10 minutes
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Slice the mushrooms and add to the saucepan, cook for a further 5 mins
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Cut the coriander by putting the leaves and stalks into the cup and use the scissors to chop until it is in small pieces
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Ensure the chicken is cooked and add the coriander and salt and pepper before serving.
Eat and enjoy!
IProperty of Cooking Pioneersy.