A Simple Chicken Curry Recipe for Autumn


Today I thought I'd re-post a favourite recipe of mine that I posted on a past lifestyle blog that I *ahem* didn't keep up. 

The reason for sharing this is because I've been making this recipe so much recently and it's just perfect for this time of year, when the weather calls for something warming.

Of course this isn't an authentic chicken curry (though you can add more spices to it if you wish) but for me it tastes amazing, is the right amount of hot/spicy and it's also made from scratch making it fairly healthy. I'm thinking the most calories in this comes from the chicken and the rice that you serve it with.

What you will need:
(serves 2 people)
2 chicken fillets, diced 
1 onion, chopped
half of 2 bell peppers of your choice (my favourite combination is red and green)
25g flour/enough to coat the chicken
1 chicken stock cube made up with 450ml boiling water
half a teaspoon mild chili powder
2 heaped tablespoons mild curry powder 

Serve with:
Enough rice for 2 people - I like to go for wholegrain rice or a wholegrain/quinoa mix
1 lemon (optional)
2 Food Doctor Wholegrain Pittas (or a garlic or plain Naan Bread to share) 

1. As there is quite a bit of measuring and chopping to do in this recipe I first like to prepare all my ingredients (as shown in picture 1) even making up the chicken stock and setting it aside for later.

2. Start by heating a large pan with olive oil and cook the chicken until it's nearly cooked all the way through. 

3. Next, add the chopped peppers and cook on med-high heat until the chicken is fully cooked (3-5 minutes)

4. Next add in the onions and continue to cook until the onions have soften.

5. The next part is to add the dry ingredients. For this you want to get your pan as hot as possible then coat everything in the pan with the flour and spices.

6. Once the dry ingredients are mixed in well you want to dry fry (with your pan still on high) for 1 minutes to enhance the aromas. 

7. Next, turn your pan down slightly and pour in the chicken stock slowly and combine the spices and chicken with the stock and boil for 2 minutes. Then turn the temperature down to a low simmer. You want to cook the curry for 10-15 minutes max.

8. Whilst the stock is bubbling you want to boil a pan of water and put your rice on which should take 10-13 minutes. Though opting for microwave rice is much easier!

9. Occasionally stir the curry as it reduces down. If you think the mixture is becoming too thick then you can add a little boiling water. 

10. Once the rice is cooked you want to take the curry off the heat for a minute to thicken while you drain the rice. 

11. Once you have plated up the curry and rice you can then cut up a lemon, squeezing it over the dish as it really gives the curry a zingy kick.

Note - With frying the spices/flour you will get quite a lot stuck to the bottom of the pan however this is normal.

If you are looking for a warming quick mid-week dinner this is worth trying out.

Expect more autumnal recipes to come! 
Fee xo.

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