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This is one of the very first curry dishes that I created using my marinade. It’s a spicy, tomato-based curry & it certainly packs a punch. I particularly love the crunch of the green beans. Garnish with coriander & serve with rice, jacket potato, naan, chapatis or whatever else you fancy.
Heat the oil in a pan or wok on medium heat & add the onion, cook for 5 minutes. Add the tomato puree & marinade then mix through. Now add the chicken & cook on a low to medium heat for 10 minutes then add the tomatoes & green beans. Bring to the boil then stir well & simmer on low for 25 minutes … delicious!
NOTES
If desired, at the end of the cooking time add the single cream & if you would like a thicker consistency, add the McDougalls granules (a little at a time).
This base makes a delicious spicy turkey curry too using leftover turkey from your Christmas dinner! Simply follow the method adding the cooked turkey at the same time as the tomatoes & green beans
Heat the oil in a pan or wok on medium heat & add the onion, cook for 5 minutes. Add the tomato puree & marinade then mix through. Now add the chicken & cook on a low to medium heat for 10 minutes then add the tomatoes & green beans. Bring to the boil then stir well & simmer on low for 25 minutes … delicious!
NOTES
If desired, at the end of the cooking time add the single cream & if you would like a thicker consistency, add the McDougalls granules (a little at a time).
This base makes a delicious spicy turkey curry too using leftover turkey from your Christmas dinner! Simply follow the method adding the cooked turkey at the same time as the tomatoes & green beans