Chicken Curry bubbling away

IMG_0028I might have given the impression from previous posts that I am a vegetarian. My passion for food does not allow these limits to my taste buds. I am, however, quite conscious of the brutality of factory farming and the health implications of too much red meat and try to balance my diet and source my meat accordingly. I am still a sucker for a nice juicy steak once in a while.

I cannot really give a precise recipe for this curry as it was improvised on the fly.

What I did basically is I browned the chicken thigh in a deep pan and set aside. In the same oil I fried an onion, a carrot and some celery with a bay leaf. When they started to brown I added some curry powder, masala powder, cumin, dried coriander leaf, one fresh chili, tomato puree and grated ginger. I put back the chicken and added water to cover three quarters of it.  Threw in one chopped marrow and one sweet pepper that I had in the fridge. I covered it and let it simmer for forty five minutes.

I used one cup of Basmati rice boiled in two cups of water with a bay leaf and simmered for ten minutes. I leave this to rest for five minutes before using.


Curries are excellent for using up ingredients which are getting close to their sell by date in the best possible way 🙂


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