Sunday, 3 May 2015

Recipe # 8 - Easy & quick Indian-style curry for £1.48pp!

Indian-style curry
So, every Friday or Saturday is "Curry Day" for us :)
I have been making homemade Indian-style curry this way for a couple of years now, but it never gets old!
You can arrange it with different kinds of curry powder and even yoghurt :)
So, here's a recipe for an easy & quick Indian-style curry!




For the rice:
150g of basmati rice 
500ml of water
1 chicken stock cube
1 teaspoon of Turmeric + 10g of butter + a pinch of salf

This will make a lot, but we always finish it all :D

For marinating the chicken:
200g-350g of chicken (here, I used 200g of frozen diced chicken)
100g of yoghurt*
1 tablespoon of curry powder**

For the curry:
1 tablespoon of butter
1 tablespoon of garlic, grated
1 tablespoon of ginger, grated ***
1 tablespoon of curry powder
390-400g of tinned chopped tomatoes
1 + 1/2 tablespoon of sugar
1 teaspoon of salf

For the poppadom:
4 ready to fly plain poppadom
Some sunflower oil
1 tomatoes
1/2 onion

You can also add 100g of double cream if you wish to make it creamy :)

* Yoghurt: Seems like every time I use different yoghurt from different places, it changes the colour and flavour :) I like using low fat Greek yoghurt from the Co-operative, though it's always fun to experiment with different kinds :)

** Curry powder: I often use Schwartz Medium Curry Powder, but for the last couple of times I have been using White Pearl Hot Curry Powder - it's very hot :)

*** Ginger: Sometimes I can't be bothered to go get ginger, so I don't even use it but still makes a lovely curry :)




★ First of all, marinate fresh chicken in 100g yoghurt + 1tbs. curry powder for at least 30 minutes

As I use frozen chicken, I fry them first, cut into smaller pieces, then marinate in the yoghurt + curry powder for just a little while right before cooking :)

★ Then, grate a piece of garlic & ginger and set it aside :)

☆ Now, wash the rice for a couple of times (here's my way to wash rice:) ), bring it to boil with high-heat, and reduce it to low-heat to let it simmer for around 30 minutes :)

★ While the rice is cooking, let's start making curry!

2. Start to heat the pan with 1 tbs. of butter 

3. Add 1 tbs. of garlic & ginger, and sauté until it start to smell very nice :)

4. Then add 1 tbs. of curry powder and mix to create lovely curry paste :D

5. Add the chopped tomatoes, stir well, and heat it with medium-heat for around 5 minutes :)
Be careful not to burn yourself as this sauce will be popping hot and go all over!

6. Put the entire marinated chicken + yoghurt, and cook until chicken is done :)

7. Add 1 + 1/2 tbs. sugar & 1 tsp. salt to taste!
You can also add 100g of double cream here to make it creamier :)


☆ Now let's prepare for the lovely poppadoms!
Although it says "Ready to fry" on its package, I use the microwave to make crispy & light poppadoms :)

Ready-made poppadoms from Sharwood's may contain wheat flour, but this "Cook-to-eat 8 poppadoms" is gluten-free! :D

1. Place one poppadom on a microwavable plate, and lightly oil both sides :)
Since I don't have any brush or tools to oil, I use kitchen towels :D

2. Then microwave for 38-58 seconds (high)!
Try not to take your eyes from your microwave :)

Lovely! It looks rather scary but it's very crispy and healthier :D
Bon appetit!

Total: £ 2.97 (£1.48 per person - appx. $2.24/¥279)*

Chicken 200g: £0.78
Curry powder 30g: £0.29
Garlic: £0.06
Ginger: £0.09
Yoghurt 100g: £0.20 
Chopped tomatoes 390g: £0.39
Rice 150g: £0.33
Chicken stock cube 1/2 cube: £0.09
Poppadoms 4 : £0.55
Tomato 1: £0.11
Onion 1/2: £0.08

This always makes us stuffed after dinner :D
But if it's too much, the sauce & rice can be frozen :)
Next week, I will write about how to make gluten-free Japanese-style curry :)



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