This delicious medium curry has been developed and modified over several years. With influences from Asia and elsewhere, Simon reckons he’s now got it just right.
Ingredients (for two people):
2 chicken breasts cut into bitesize cubes
1 medium onion
2 cloves of garlic (crushed)
1 red pepper (sliced)
4 large button mushrooms (chopped)
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric
½ tsp garam masala
½ tsp hot chilli powder
1 tsp tomato puree
3 tbsps mango chutney
1 heaped tsp Bisto gravy powder or similar
1 heaped tsp plain flour
1 chicken stock cube
a splash of white wine or dry sherry
150 g basmati rice
Method:
Stir fry the chicken cubes to seal the meat
Add onion, garlic and pepper
Sweat for 1-2 minutes
Add the spices and stir
Add tomato puree and cook for 1 minute
Mix the Bisto and flour into a paste and blend with ½l of water
Add the stock to the pan and bring to the boil
Crumble in the stock cube, stir the mix and reduce the heat
Boil the rice in water for 10-11 minutes
With 5 minutes to go, stir in the chopped mushrooms and mango chutney
Drain the rice and serve with poppadums or chapatis
Accompanying Drinks:
Water, dry cider, a golden ale or una cerveza tostada
© Simon L Whitelock
About Simon Whitelock
Simon is a retired mechanical engineer who lives near Bristol, England, with wife Marilyn. They have three children and six grandchildren between them. Simon is widely travelled and has visited places as far afield as Australia, New Zealand, Hong Kong, Singapore, Canada, USA, Scandinavia, Tunisia, Morocco and a dozen countries in Europe. He is a keen motorcyclist, genealogist and amateur cook.
Tags: basmati rice, Bisto, Bristol, cerveza tostada, chapati, chicken curry, chilli powder, cider, coriander, cumin, curry, flour, garam masala, garlic, golden ale, mango chutney, mechanical engineer, motorcyclist, mushroom, onion, pepper, poppadum, red pepper, rice, Simon Whitelock, stock, stock cube, tomato puree, turmeric, water, west country chicken curry, white wine