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One Pot 15 Minute Simple Chicken Curry

  • 4 Chicken Breasts Diced
  • 1 Red Pepper Diced
  • 1 Red Onion Diced
  • 2 Red Chili Peppers Chopped Finely
  • 1 Table Spoon Tomato Puree
  • 25g med Curry Powder
  • 25g Plain Flour
  • 2 Cloves Garlic Chopped
  • 400ml Coconut Milk
  • 150ml Chicken Stock
  • Drop Worchester Sauce
  • 50g Salted Butter
  • 100ml Cooking Cream
  • 30g Crème Fraiche

Dairy Cooking with Brian McDermott in association with the National Dairy Council

In a sauté pan or pot heat the butter, add the diced chicken and seal well. Add chopped onion, peppers, chili and sweat for 3-4 minutes with garlic followed by flour and curry powder.
Mix well then add tomato puree, coconut milk and stock.
Stir all the time and allow cooking for 10 -12 minutes until it thickens Reduce heat to simmer. Add a drop Worchester sauce.
Add cream and cook for a further 2 minutes. Serve with dollop of crème fraiche.

Brian’s Tip:

If you want extra heat increase the chilies

Brian’s Rice Rules

Allow 4 Times Water to Rice Weight.
Wash you Rice in Cold Water prior to cooking.
Try Adding a Cinnamon Stick to your Rice While Cooking
Whole Cumin Seeds is great in with Rice when Cooking