I love Curry! They’re amazing, they’re tasty; they can be spicy, sometimes they’re not. I have many recipes for curries, probably because I love tasty food! So, I have made some super yummy, super healthy, and super cheap meals – including my previous one which was a Pasta Bolognese.
So, this recipe is a Chicken Korma Curry. For this recipe you do need to marinade your Chicken, this way you get a lot of flavour without a shit ton of spice! I’ll explain how to do it soon, but first – the equipment and ingredients list:
- 500mg Natural Yoghurt – I use a Lactofree Natural Yoghurt. But any plain yoghurt will work so you can be made Lactose Intolerant friendly.
- 2 tablespoons of Sweet Chili Sauce
- 2 tablespoons of Paprika – Paprika is great on boiled rice, you can sprinkle some of it upon your rice before adding your curry.
- 3 tablespoons Curry Powder – although this sounds super vague, its just labeled as Curry Powder. It can cost around £2 but it is an investment, you don’t use it all!
- 3 tablespoons of Korma Spices – you can get these on any spice aisle at almost any supermarket. They’re around £2 , once again, an investment that is definitely worth it. If you want your curry to be spicer, so being a Masala or Madras instead of a Korma, just get Madras/Masala/Tandoori powder instead.
- 2 tea spoons of salt, 3 tea spoons of pepper – if you don’t have salt and black pepper at home… I don’t know how you’ve survived….
- 1 table spoon of basil – this can be dried or fresh.
- Chicken Breast – you can by 1kg of chicken breast for £6 at Asda, this will do 6 portions. You can just separate the chicken breasts so you don’t need to cook all of them, you can freeze the rest. Or… You can cook all of them and then freeze the portions you’re not eating (for a veg option, I recommend Broccoli and Cauliflower).
- 3 Small Mushrooms (Optional)
- 1 Onion and 1 Spring Onion – Chopped into thin slices
- 1 Bell Pepper – Chopped into cubes.
- 2 Cloves of Garlic – finely chopped or crushed if you have a garlic press.
- 1 tin of chopped tomatoes – you can buy a tin of peeled plum tomatoes if they’re cheaper, if they’re the same price get the chopped, but always go with the cheapest one. If you end up buying plum, just put a knife in the tin and chop the tomatoes before adding them to the pan.
- Wok (or a pan of your choosing)
So, let’s get started:
- Before we start cooking, you need to marinade your chicken – you can do this for an hour, 7 or 24, it’s completely up to you and how spicy you want it. So, how to make the marinade – add your yogurt to a bowl that has a lid. The yoghurt will act as the marinade sauce. Add 2 tablespoons of Korma spices, Curry Powder, and 1 tablespoon of Paprika – stir the yoghurt until the colour turns to a yellow/orange colour. Add 1 tea spoon of salt, and 2 of pepper.
- Chop the chicken breasts into chunks – these can be in big chunks or small, it’s all about personal preference. Add the raw, chicken chunks to the yoghurt marinade and stir them in, make sure they’re all covered. Place them in the fridge and cook when you like – make sure to cook them before 26 hours is up. Marinade time is a maximum of 24-26 hours due to bacteria.
- When you’re ready to cook, add the chicken, and the marinade sauce, to the pan; let it simmer and cook but make sure to continue stirring it, otherwise it will overcook and the chicken will go rubbery. Add 1 tablespoon of your Sweet Chili Sauce.
- Add the chopped tomatoes once the chicken has turned a white colour – remember, you can buy a tin of plum tomatoes which aren’t chopped, if it is cheaper, all you have to do then is chop them while they’re in the tin.
- Add chopped bell pepper, all basil, the rest of your spices (Curry Powder, Paprika, Salt, Pepper, and Korma Spices), and add the second spoon of Sweet Chili Sauce.
- Add the garlic, spring and normal onion. Add the Mushrooms.
- Keep stirring occasionally for the next 30 minutes.
- Enjoy! If there is any left over, just put it in a container, let it cool down and then put it in the freezer and enjoy when you like. It must be defrosted but it should only take 6 hours – get it out the night before or the morning you want to have it to ensure it will defrost in time.
I hope you enjoy it!
I will upload more, and maybe even a recipe book ☻
So, enjoy your tasty, healthy, cheap meal ☺