I've been very lazy and just copied and pasted email from my aunt..It's a very winter comforting kind of stewy curry..We love it. And its better with leftover roast than with breast. Let me know if you try it.
getorf It's very low cal for a curry if you want to try it
Was just perfect, curry - but not hot enough to hit the back of your throat if you get me, which is great for us as John isn't too keen on overly hot dishes. I assume adding more of the spices would affect this to personal taste. It was quite "peppery" but I love black pepper so adjust to your own liking.
If not using left over chicken, then fry 2 chicken breasts - diced - until cooked, set aside.
2 large onions thickly sliced
1 clove garlic finely chopped or crushed
Fry these together gently in 2 tblsp olive oil until onion starts to soften. Don't overcook, onions in curry should have a bite to them I think, the onion in the Pagar Garden chicken curry (yum) is positively crunchy!
Anyway I digress...
Make up 1 pint of stock using boiling water and a beef stock cube.
Combine the following in a small bowl, add to the saucepan and stir.
1 tsp medium curry powder
1 tsp ground ginger
1 tsp freshly ground black pepper (fgbp in the future!)
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
(Recipe also called for 1 tsp turmeric but I didn't have any, will get some for next time though and will let you know if there's much of a difference) - My teaspoons were rounded but not heaped.
Immediately add the stock.
Then add a tin of chopped tomatoes and the left-over chicken pieces or the diced chicken breasts cooked earlier.
Bring to the boil, then simmer until the mixture thickens to your desired consistency - this took me a half hour which was the same length of time it took the brown rice to cook that I served it with.