Once you see how easy it is to make a homemade curry paste, you’ll never want to go back to store-bought jars. Plus our curry is kinda famous – we’ve even cooked it on the telly!
Serves 4
1 medium white onion
1 garlic clove
1 red pepper
4 chicken fillets
1 tablespoon vegetable oil
50ml water
1 x 400ml tin of coconut milk or 300ml cream
For the curry paste:
2 tablespoons medium curry powder
2 tablespoons tomato purée
1 tablespoon mango chutney
1 teaspoon mixed spice
1 teaspoon ground turmeric
1 teaspoon ground cumin
To serve:
boiled rice
To garnish:
fresh coriander or parsley leaves
1 Peel the onion, then cut it into slices. Peel and grate the garlic. Slice the red pepper. Use clean kitchen scissors to cut the chicken fillets into strips.
2 To make the homemade curry paste, put the curry powder, tomato purée, mango chutney, mixed spice, turmeric and cumin in a small bowl and mix together.
3 Put the oil in a saucepan, then put the pan on a medium heat on the hob. Let the oil warm up for a few minutes, then add the onion and garlic and cook 1 minute to give them a head start. Add the red pepper and chicken strips, then add the curry paste and the water and stir together. Cook for 5 minutes. It will smell amazing.
4 Pour in the coconut milk or cream and cover the pan with a lid. Turn the heat down to low and simmer for 20 minutes, until the chicken is cooked.
5 Cook the rice while the curry simmers.
6 Serve the curry with the perfect boiled rice. To garnish, scatter over a few fresh coriander or parsley leaves.
From Now You’re Cooking! 70 Recipes That Kids Can Make by Jolene and Lily Mae Cox
