Spicy curry for 2


1½ chef spoons of oil

1 tsp grated ginger

1 tsp crushed garlic

1 small onion

¼ green pepper

¼ red pepper

2 bay leaves

A good pinch Kasuri methi (fenugreek leaves)

2 pinches salt

2 green chilli's (take the ends off and out chilli's in whole

a little water

½ tomato chopped

2 tsp mixed powder

1 chef spoon of tomato puree (warm this through with just a little garlic powder and oil

marinated chicken (enough for 2 people)

1 ladle of base gravy

coriander leaves


Put the oil in a pan on a medium heat. Add the ginger, garlic, onion and peppers. Fry them all together for a few minutes.

Add the bay leaves, Kasuri methi, salt and green chilli's. Fry for another few minutes. Then add a little water, about ½ a cup. the tomato, mixed powder. tomato puree and the chicken.

Cook this now until it dries up, but not burnt.

Add the ladle of base gravy and simmer for about 5-10 minutes.

Add some coriander leaves and stir. You can add more at the end if you wish, i love coriander all over mine.

Serve with rice, chips or naan bread.. All 3 if you want, just Enjoy it!

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