Enjoy the taste of India without the take-away expense...
8 chicken thighs, de-boned and diced
1/2 cauliflower, cut into florets
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ginger
1 teaspoon chilli powder
1 tablespoon black pepper
30g butter (or margarine)
2 onions, chopped finely
2 tomatoes, diced
2 green bell peppers, chopped finely
2 celery sticks, chopped finely
3 garlic cloves, finely diced
2 teaspoons lemon juice
2 medium chillies, chopped
200g basmati rice
Heat half of the butter in a large frying pan and add in all of the spices, browning for 1 minute over a high heat.
Add the diced chicken thighs into the frying pan and stir to coat them with the spces, then fry for 6-7 minutes until the chicken is just cooked through. Remove from pan and set aside.
Add the remaining butter to pan and fry the bell pepper, cauliflower florets and onions over a high heat until the onions are semi-translucent.
Add all the remaining ingredients, including the chicken, into the pan and cook over medium heat for 8-10 minutes.
In the meantime, cook the rice as per packet instructions.
Serve the curry over rice.
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