Creamy Chicken Curry

I came across this recipe I think on  'Saturday Kitchen' one morning, but of course I adapted it in my own concoctive way.. it's really yummy, creamy and as good if not better then you would get in a decent Curry House according to Mirek, love him!


Top Tip Essentials: Coat the chicken with spiced flour seasoning before lightly frying and adding to your sauce


Crucials

• One onion
• Three/four chicken breasts
• One red pepper
• Half a pack of mushrooms
• Two big spoonfulls of peas
• One red chilli
• One lime
• One can of coconut milk
• Half a big tub of greek yoghurt
• Black pepper
• 200ml of chicken stock
• Three spoonfulls of plain flour
• Two spoonfulls of Garam Masala
• Two spoonfulls of Turmeric
• Two spoonfulls of Medium Curry Powder
• One spoonfull of Ginger

Preparing the chicken

Mix the flour, garam masala, turmeric, ginger and black pepper in a mixing bowl


Curry concocting

• Chop the chicken into cubes and add to the bowl of spiced flour mix and stir so all pieces are coated 
• Chop the onions and fry until clear in a large deep frying pan
• Slice the mushrooms and add to the onions until they start to brown
• In a separate frying pan fry the chicken pieces until they are golden and brown approx 5 mins then put to one side
• Chop the red pepper and chillis and add to the onions
• Prepare the chicken stock and add to the onions, peppers, mushrooms and chillis
• Pour in the coconut milk and yoghurt and stir
• Add the curry powder
• Add the chicken pieces and peas
• Simmer for approx 20-25mins

Serve with basmati rice and a squeeze of lime...delicious!