Chicken Curry and Rice

Chicken 500 gm
Oil 50 gm
Carrot diced 1
Onion sliced 1
Potato cubed 1
Red pepper large squares 1
Garlic 1 clove
Flour 20 gm
Tomato puree 25 gm
Chicken stock 500 mls
Sultanas 25 gm
Mango chutney 25 gm
Desiccated coconut 10 gm
Root ginger 10 gm
Curry powder 10 gm
Garam masala 5 gm
Yoghurt 30 gm
Rice 100 gm
Method

1. Cut the chicken in to a large dice and season with salt.

2. Heat the oil in a pan and add the chicken and brown off. Remove from the pan.
3. Put the carrot and onion into the pan and fry off add the red pepper when the carrots and
onions start to go soft.
4. Return the chicken to the pan and add the garlic. Cook out for 1 minute.
5. Add the flour making sure that it cooks out for 1 minute before adding the tomato puree
and the curry powder, stir so that all the meat and vegetables are coated.
6. Slowly add the stock stirring so that it becomes a smooth paste and thickens as the liquid
comes to the boil, leave to simmer. Skim off any fat that has risen to the top of the pan.
7. Add the sultanas, chopped mango chutney, coconut and continue to cook for about 20
minutes.
8. Grate the root ginger and add to the curry.
9. Season to taste with Garam masala and salt and pepper and cook out for 10 minutes
10. Stir in the yoghurt just before you serve your curry.

To cook the rice place it in a large pan of salted water and bring it up to the boil. Cook until the
rice is soft and then strain through a sieve. Pour boiling water over the rice and serve.

Some rice’s require soaking and or washing before you use them. It is best to read the packet.