- 4 T.H.Burroughs free-range chicken breasts, cut into chunks
- A blob of butter
- 1 large onion, chopped
- 1 bay leaf
- 3 cardamom pods
- A small cinnamon stick
- 1 tsp turmeric
- 4 tbsps curry paste
Now a curry is actually very simple to make yourself rather than running for a takeaway – it’s all about marination half the time. The longer you leave it the better the flavour. But a biryani is one of the simplest.
Next, sprinkle over the turmeric and add in the chicken pieces and curry paste. Already that’s all your ingredients used!
If you’re in a hurry, you can just cook it all until the chicken is done (not medium-rare as per a recent Facebook post that’s been floating around!). If, however, you have a little more time on your hands, why not cook the chicken and then leave it to simmer for half an hour to give the chicken the chance to soak up all those great spices. You can even add in a little bit of chicken stock or just a dribble of water to give that curry paste more of a sauce texture.
Serve with rice…and poppadoms, onion bhaji, saag aloo…depends how adventurous you’re feeling!
For some really good curries, I would definitely recommend getting the Hairy Bikers Great Curries cookbook. It’s full of easy, tasty recipes that the whole family will love!