Kevin's Amazing Curry

Photo: SuzukiKev

This is a curry I have been making for awhile now and I'm told it tastes just as good if not better than going to a restaurant (Hope my friends don't lie) So please enjoy. I worked it out once and you can do this whole curry including everything below for between 1200 and 1500 calories each person, I know it's quite high, but well worth the treat.

Yield: 2 servings
Community Recipe from

Ingredients

  • 14 ounce(s) Skinless and Boneless Chicken Breast Cut into Large Pieces
  • 1 whole(s) Onion Chopped
  • 3 clove(s) Garlic Crushed
  • 6 whole(s) Curry Leaves
  • 1 whole(s) Lemon
  • 1 jar(s) Curry Paste
  • 1 tub(s) Plain Yogurt
  • 1 tub(s) Double Cream
  • 2 whole(s) Naan Bread
  • 1 tablespoon(s) Tomato Puree
  • 1 cup(s) Basmati Rice
  • 4 whole(s) Cardamom Seed
  • 6 whole(s) Cloves
  • 1 whole(s) Red Chilli Chopped
  • 1 block(s) Butter
  • 1 dash(es) Sunflower Oil
  • 2 teaspoon(s) Sugar

Preparation

  1. You need to allow 2 days for this curry, the first day is marinating the chicken, the next is to cook everything and eat, so enjoy!!

  2. Day 1:

  3. 1. Cut chicken in to large pieces
  4. 2. Place in to a large bowl and rub salt in to the chicken (Leave for 20 mins)
  5. 3. Squeeze half a lemon on to the chicken and mix (Leave for 5 - 10 mins)
  6. 4. Squeeze rest of lemon on to chicken and mix (Leave for 5 - 10 mins)
  7. 5. Drain off excess lemon juice
  8. 6. Rub some of the curry paste in to the chicken (Enough to cover)
  9. 7. Pour yogurt in to bowl to cover the chicken
  10. 8. Cover bowl and place in fridge (leave over night)

  11. Day 2:

  12. 1. Preheat oven to the hottest temperature
  13. 2. Place chicken on tinfoil and place in top of oven (Leave cooking whilst carrying on. Check chicken throughout, when slightly burning turn over, when cooked reduce oven heat)
  14. 3. Add half chopped onion to frying pan and fry until soft (on a medium – low heat)
  15. 4. Roast red chilli over gas flame until black, run under the cold tap whilst peeling off skin, then cut open and remove seeds, cut into slices, do not add to onions yet (if you don’t have a gas hob, just add ¾ deseeded chilli)
  16. 5. Add curry paste and tomato puree (Cook for 5-6 mins adding water if sticking)
  17. 6. Add crushed garlic cloves and curry leaves (cook for 5 mins)
  18. 7. Add red chilli (cook for 5 mins)
  19. 8. Add a teaspoon of sugar and half a pot of cream, and taste
  20. 9. If need be add more sugar and cream until the taste is correct (When taste is good turn heat right down)
  21. 10. In a saucepan melt the butter and a small splash of oil to stop burning (Make sure you have a lid ready. Also turn on kettle to boil some water)
  22. 11. Add spices and other half of chopped onion to pan (fry for 2-3 mins)
  23. 12. Add rice to pan and stir until rice is coated in butter
  24. 13. Pour 1 ½ mugs of boiling water over rice, stir only once and place on lid (Turn heat down and leave to simmer for 15 mins DO NOT REMOVE LID)
  25. 14. Turn off heat completely to rice (Leave for 15 mins DO NOT REMOVE LID, Place the chicken in the sauce, leave the oven on)
  26. 15. Take off the lid, using a fork remove the spices and then fluff up the rice
  27. 16. Place a tea towel over the rice pan (leave for 5 – 10 mins)
  28. 17. Slightly wet naan bread and place in oven (1 – 2 mins)

  29. Now serve on plates and enjoy!!!!
February 2013

This recipe is a personal recipe added by SuzukiKev and has not been tested or endorsed by MyRecipes.

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