Hen Curry Recipe – Flavoursome With out The Chunk

I really like curries as they’re usually naturally wheat and gluten free. For a chilly summer time’s day, this makes a beautiful do-it-yourself genuine hen curry expertise. This can be a quite simple hen curry recipe. It actually is among the best hen curry recipes on the market, with out the compromise on style.

I say straightforward, as a result of the one slight objection that you might have when getting ready Sri Lankan meals is accessing the substances. In case you do not stay close to an space that caters effectively for spices, then merely head to Waitrose who inventory a broad vary of spices. Sure spices are pricier at Waitrose, however you’ll depart the shop with a extra manageable quantity of spices (as a substitute of the cumbersome luggage of spices that you could be find yourself buying from native Indian outlets).

In case you battle to search out contemporary curry leaves, I used to be ecstatic to search out these in Tesco. They do make a world of distinction to the ultimate dish.

You can too manipulate the substances in order that this turns into a light hen curry recipe. For instance, you’ll be able to skip the cayenne pepper and select ‘gentle’ curry powder out of your native grocery store.

Once you give this recipe a go, you will quickly respect that this is among the best and undoubtedly the most effective hen curry recipe. Who would ever complain about throwing a bunch of substances in to a pot with dinner served roughly 40 minutes later! And it is filled with flavour and spice with out the chew pork black curry

This undoubtedly is my all time favorite curry recipe!


900g hen thigh or breast items

6 massive garlic cloves, crushed
four cardamom pods, crushed
2 teaspoons curry powder
1 heaped tablespoon tomato paste
½ teaspoon garlic puree
½ teaspoon lemon juice

1 tablespoon rapeseed oil
1 crimson onion, sliced
three garlic cloves, crushed
¼ teaspoon cloves
¼ teaspoon mustard seeds

three massive tomatoes, diced
¼ teaspoon fenugreek seeds
½ teaspoon floor cumin
½ teaspoon fennel seeds
½ thumb sized ginger, chopped
¼ teaspoon tamarind paste
¼ teaspoon of cayenne pepper
¼ teaspoon floor cinnamon
5 stalks of curry leaves
150ml coconut milk
Salt to style

Making ready the marinade

Trim all seen fats off the hen thighs. That is the one time consuming side of the recipe. It is value it to have go together with a pair of kitchen scissors if you realise that just about half the hen is fats! In a bowl, add hen, crushed garlic, curry powder, tomato paste, garlic puree and the lemon juice. Combine effectively. Permit to marinade for at the least 30 minutes.

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