Chicken Curry with Rice Naan

Posted 2013-01-16 by Sarah Says ⇒ follow

"Yummy simple chicken curry - and you control the heat."

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 4 servings

Ingredients
3-4 Large Chicken Breasts
1 Large Can of Chopped Tomatoes
1 Onion
1 Red Pepper
Curry Paste:
Tikka Massala (medium) 4-5 teaspoons or Vindaloo (hot) 1-2 teaspoons (this will last longer, as you will use less - 1-2 tespoons of vindaloo paste is just right spicy kick without being too hot)
Salt & Pepper
Long Grain Rice
Naan Breads (optional)

What You Will Need.

Method

Cut chicken breast into strips or squares (I prefer large chunky sized bits)

Chicken Breast Pieces.

Finely chop onion and pepper

Add generous helping of oil to large pan and heat

Add chopped onion & pepper into pan and fry for 2 minutes

Add curry paste (I used Tikka Massala Paste 4-5 teaspoons which is mild/medium heat) into the pan and fry for further few minutes ensuring paste is mixed in well

It is better to add in less paste than required at this stage as you can always add more paste after chicken and tomatoes have gone in - taste and if more heat required add more paste to taste ensuring you mix in well

Onion, Pepper, Oil, Paste.

Add chicken pieces into pan and fry for 5-10 minutes or until all chicken pieces are cooked through and covered in mixture

Add Chicken Pieces.

Ensure You Mix Well.

Add rice, pinch of salt and water to saucepan and boil for approx 15 minutes (I find that half a small glass is enough for one serving, so measure out before adding to pan based on number of people)