Monday, 18 October 2010

My mom's chicken curry

This is a blast from the past for me, I actually had it this Saturday night past when I wasn't feeling very well and my dad picked me up and took me to my parent's house (on request I might add...and I should also say that the husband type creature was on shift at the hospital, so it's not just that he's rubbish if I'm sick!! Haha!).

All you need to count for this is your chicken breast per person, so be generous and allow about 3 Points each. The sultanas are such a small amount I wouldn't worry but if you're really paranoid call it half a Point. This recipe feeds 4. Serve it with rice and salad.

Quoted verbatim from my mom's e-mail:

I used to cube the chicken breast and you need to fry this off first; now I leave them whole so everyone is sure to get their full share. Remove the chicken from pan and then fry off onions (as many as you like I used 4 or 5) 2 sticks of celery and garlic - I used 5 cloves with salt and black pepper till well soft. Put the chicken back in the pan and add a tin of chopped tomatos, a chicken oxo cube dissolved in a small amount of (about 100ml) water. I then use about 3 teaspoons of Schwartz or Asda mild curry powder and 1/4 tsp dried ginger and a good tablespoon tom puree and mix well in. Then chuck in a 250g tub of mushrooms (roughly sliced) and any other veg u like. I always put in carrots but I have to cook them first and then mash them you could grate them if you want and usually a courgette or a leek and yes the sultanas about 50g.

This doesn't need much cooking - about 20 - 30 minutes, but it's better left overnight for the flavours to blend.

And there we have it. Thank you mom! :)

NB I should just point out that when she says 'fry' she means 'saute whilst watching like a hawk so it doesn't stick and cremate because you're using spray oil'. :)

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