Feeds 6 adults
Prep Time 5-10 Minutes
Cooking time 30 -40 minutes
Chicken curry (or veggie in Beckhas case) is one of the Doyle household culinary delights most weeks. It is also one of my go to meals to cook during our local Scarriff Harbour Festival when Scarriff comes alive with fantastic music to suit all tastes. I cook this up with a nice big batch of rice and people can then come and help themselves when they touch base at home during the day. Meals are usually a little less set in terms of time during the festival as the town is filled with locals & visitors alike along with the aromas of the world from the many food stalls in our fairgreen. You really should come for a visit on the August bank holiday weekend one year. For more details check out www.scariffharbourfestival.ie.
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Ingredients
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Method
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Local Suppliers Used
Feeds 6
- 6 breasts of chicken
- 1 finely chopped onion
- 2 cloves of crushed garlic
- Olive Oil & a knob of butter
- 2 tsp garam masala
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp nutmeg
- 2 tins of coconut milk
- 1 tin chopped tomatoes
- 10 -20 mushrooms sliced ( depending on taste)
- 2 peppers sliced (yellow & red preferable)
- Pinch of sea salt & freshly ground black pepper
- Squeeze of lemon juice
- 3 Cups Basmati Rice
- 3 Cups of hot water
- Coriander and greek yogurt to garnish
- Cut chicken into equal size cubes/strips.
- Finely chop onion and crush garlic.
- Heat olive oil in a large frying pan or saucepan. Add in onion & garlic, cook on low/medium heat for 5 minutes until softened.
- Add spices and cook for 1 minute.
- Add in chicken & continue to cook and stir for a further 5 minutes.
- When the chicken is cooked through, add in lemon juice, tin of tomatoes and 1 tin of coconut milk. Continue to stir.
- Boil 4 cups of water and add to a saucepan, add 1 tin of coconut milk and 3 cups of basmati rice. Stir and place on a medium heat with the lid tightly on the saucepan. Cook for 7 minutes or until rice has soaked up all of the liquid. Remove from heat, leave to sit for 5 minutes.
- Add the mushrooms and peppers to the chicken and cook for a further 5 minutes.
- Season with salt and pepper to taste.
- Fluff through the rice with a fork to separate grains.
- Serve with freshly chopped coriander & greek yoghurt of desired.
- Chicken sourced from Joey Kavanagh Butchers, Main St. Scarriff, Co. Clare
- Vegetables from Teds Fresh Fruit & Veg, Main St, Scarriff, Co. Clare
Buon Appetito,
Tracey