Homemade Chicken & Potato Curry

Curry is my favourite meal at the moment and I have been experimenting with loads of different spices and flavours. In my opinion homemade is always best and with the right recipe.

So welcome to my homemade curry blog. I must admit I don't do spicy food as I personally want to enjoy my meal than be scurry in pain from a burning tongue. But hey what ever floats your boat thats the wonderful thing about food.

Experiment with excitement...

"Food is a passion. Food is love"

Every time I make a curry I try to make it exciting and homely. Personally curry to me reminds myself of home comforts and that family meal that I loved coming home to from university during the holidays. Why not try this recipe and see if it becomes one of your loving favourites.

Ingredients: Can make up to 4 portions

1. Standard packet of chicken either pieces, strips or cubes

2. Handful of small baby potatoes

3. Pack of mushrooms

4. 2 onions

5. 2 garlic cloves

6. 2 handfuls of spinach

7. tin/can of coconut milk

8. 4/5 tablespoons of mild curry powder

9. 2 oxo cubes (chicken or vegetable is fine)

10. 1 or 2 bags of boil in the bag of rice (brown or white)

Instructions:

1. Start by chopping the garlic, onion and mushrooms and then add them to a heated frying pan.

2. While they are cooking cut up the chicken into small/medium pieces and add to the onion, mushrooms and garlic.

3. To make the sauce/mixture empty the coconut milk into a jug and mix until smooth. Add the 2 oxo cubes and stir adding the curry powder.

4. Now when the chicken is cooked add all the sauce and mix well.

5. While that is bubbling away chop the small potatoes into 4 pieces and add them to the pan and mix.

6. Now place the lip on the pan and let it cook away for 20 minutes.

7. Boil water in a pain and add the packets of rice. Allow to cook for 5/10 minutes.

8. After the 20 minutes check the curry and give it a stir and if the potatoes are soft the curry is nearly finished. Have a little taste and see if the curry is spicy enough if not sprinkle more of the mild curry powder in and leave for a further 5 minutes.

9. Finally when you think the curry is done add the spinach and cover again with the lid for 5 minutes.

10. Remove the rice from the pan and the bag. Share between the dishes and then take the curry off the heat and dish up to your hearts content.

ENJOY!! To add more flavour make some sambules to sprinkle on top.

Sambles can be cubed cheese, tomato and cucumber.