May 4, 2020
Curry is my favorite food and I love to cook it at least once a week for my curry loving husband. The mixture of the spices and the meat is just divine. I developed this recipe many years ago when I first arrived in the United States in Omaha Nebraska it was impossible to find a good curry. Having moved from London a haven for ethnic food it was quite a shock. I will also be posting some of Indian curry inventions later.
Curry
(serves 2)
- 2 Chicken breasts skinned
- 1 medium chopped onion
- Oil for frying
- 1 heaped teaspoon of ground ginger
- ½ teaspoon of red chili powder (increase this if you like a hotter curry, this should be medium)
- 1 Tsp of turmeric (huldi)
- Heaped tsp chopped garlic
- 1 tsp ground coriander
- Some fresh chili’s if you like it really hot
- Salt & Pepper
- Can of coconut milk or cream
- Lime and Cilantro for garnish
Okra
- 1 pound of fresh chopped Okra washed and drained
- 1 medium onion chopped
- 1 tsp turmeric
- ½ teaspoon chili powder
- Garam marsala
- Oil for frying

Method
Cut the chicken into bite.
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