Quick Chicken Curry
Ingredients
- 4 chicken breasts, cut into pieces
- or 6 chicken thighs, cut into pieces
- 1 large onion, cut lengthways into segments
- 2 small carrots, cut into small pieces
- 8 mushrooms, halved or quartered
- 400/450 gr. (14 oz./1 lb.) Charlotte potatoes,
- cut into small chunks
- Frozen peas, a handful
- 2 jars Jalfrezi cooking sauce
- 275 ml (½ pt.) water
- Preheat oven to 180°C
Method
The chicken pieces may be marinated before using, but not essential if you don’t have time. Tomato and herb marinade can be used or even a tikka marinade.
Fry the onion in a little olive oil for 2 or 3 minutes until slightly softened, being careful not to brown. Stir in the carrots and potatoes fry a little and then sweat with the onion (with the lid on) until beginning to soften. At some point a little water may be added to help cook them.
Put the mushrooms into your casserole dish, add the peas and stir in the Jalfrezi cooking sauce and water. Add the chicken pieces, mix and then add the onions, carrots and potatoes. Give a final stir and put in the oven at 180º C for approx.1½ hrs. Stir round every so often and keep an eye on the water, adding more if necessary.
Serve with plain rice and warmed naan bread together with cucumber yoghurt.
