This is a very basic chicken curry but very good. I always keep my cupboard stocked with coconut milk and madras curry powder (tasty but not too hot for the younger palate)


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  • 2 large onions chopped and diced
  • 1kg of chicken breast roughly cut into 1 inch bits
  • 1 tin coconut milk
  • 2 /3 tablespoons of madras curry powder
  • 1 red chili (optional)
  • 2 tsp. fish sauce
  • Salt
  1. In a heavy based pan, lightly fry the onion and chili until the onion is translucent than add the chicken and fish sauce, cook until lightly brown.
  2. Add the madras powder and coconut milk stir well bring very slowly to boiling point then simmer, stirring occasionally for one hour. 
  3. Season with a little salt to taste.
Serve with basmati rice and cucumber raita.