I was never one for hot curries, so I used mild curry powder when preparing this. This is a lovely chicken curry that can be altered to the desired strength. Although there is a bit of cooking time involved it may not be the dish to make if you are in a hurry, however if you can commit yourself to an hour in your kitchen, with the results you will realise that it certainly is worth the time and effort.
Prep Time: 15-20 mins
Cook Time: 50 mins
4 chicken breasts, chopped into bite size pieces
2 tbsp olive oil
1 onion, chopped
1⁄2 red pepper, seeded and sliced
1⁄2 green pepper, seeded and sliced
2 tbsp mild curry powder
1 tbsp plain flour
600ml chicken stock
1 lemon, juice only
salt and pepper
1. Heat the oil in a large pan and add the chicken. Lightly brown the chicken pieces, remove from the pan and set aside on a plate.
2. Sautée the onion, red and green peppers and then add the curry powder and flour and cook gently for 2 minutes, stirring gently.
3. Add the stock and lemon juice. Return the chicken to the pan and bring to the boil, stirring well.
4. Add salt and pepper. Cover and simmer for 45 minutes.
5. Serve with basmati rice.