The love for curry in my home has originated from my dad, who still to this day, will make himself a curry for dinner about 2-3 times a week. The same chicken curry, over and over, with slight variance in heat, but he loves eating his chicken curry and that’s great!
When I got married, I married a ‘chilly-hater’ haha, so I have had to find a happy medium of making very mild curries so that I can still keep making curry regularly for supper.
Everyone has a famous curry recipe in their family, so I’m going to share my own curry recipe. It’s very simple, but it is tasty.
1x pack Chicken Fillet
1x onion, diced
1 clove garlic
1x can of chopped tomatoes
Curry Paste (Pako curry paste or Rajah medium curry powder)
1x medium sweet potato
1x can full cream coconut milk/cream
Boil a pot of water and then place 1 cup of rice (250ml)/how ever much you normally eat.
Dice up your onion, and crush your garlic into a paste. Place frying pan onto medium heat. Simmer your onion and garlic combination. Add in 2 tablespoons of curry paste. Simmer for around 3 minutes. Add in tinned tomato and stir. In the mean time chop up your chicken fillets, and add them to the pan, until browned.
Wash and peel your sweet potato, cut it up and steam them for quickest results, or roast them. If you choose to roast them then please do this step first so that the peices will be ready.
Add in peppers and sweet potato peices. Allow to simmer down for about 20 minutes until it has thickened a bit. Add in 250ml coconut milk/cream and stir.
*Curry paste is a personal preference so add in 2 table spoon and stir it in and then wait 5 minutes and then taste. If you its not hot enough add some more in.
Enjoy with basmati rice. Naan bread goes well with curry as well.
Below are a few curry recipes that incorporate different meats:
- Rogan Josh: a spicy slow-cooked lamb curry
- Hot and smoky Vindaloo with Pork Belly
- Jool’s Chicken Curry
- Thai Green chicken curry