Ok, i'm adding a step-by-step recipe but i would appreciate more recipes been posted 
After i saw Indian recipes requested here's my Curry Chicken, i have this recipe for years now. It's pretty simple to do. I have no idea though how difficult it is for you to get these spices, you definitely should go that route though. Not mixing your own curry and instead using ready-mixed curry powder (or some paste) won't work and will end up in something entirely different. Yes, something entirely different
Basic ingredients - serves 3 (i say 3 cause the chicken breasts i had were a bit small this time, otherwise i had said '4 portions')
- 2 boneless chicken breasts
- 1 Zucchini (not essential but i wanted to have some vegetable with it and Zucchini tastes quite neutral)
- 1 Ginger (root), should be approx 3 tablespoons when grated
- 2 onions (i use shallots because i prefer their milder flavor but regular onions will do it)
- 1 small tin tomato puree (or 3 tablespoons)
- approx 6 tablespoons of natural yoghurt (you won't get the Turkish one i love to use, so any yoghurt with a strong flavor is fine)
The Curry:
2 teaspoons curcuma
1.5 teaspoons cumin
1 teaspoon coriander
1 teaspoon cardamom
1 teaspoon cayenne pepper
a lil bit of salt
To be served with Basmati rice. Don't go for inferior rice, it's not worth it :doh:
Option (in case you prefer a fruitier taste):
add some ready-bought Mango Chutney after the Curry is served at the table
After i saw Indian recipes requested here's my Curry Chicken, i have this recipe for years now. It's pretty simple to do. I have no idea though how difficult it is for you to get these spices, you definitely should go that route though. Not mixing your own curry and instead using ready-mixed curry powder (or some paste) won't work and will end up in something entirely different. Yes, something entirely different
Basic ingredients - serves 3 (i say 3 cause the chicken breasts i had were a bit small this time, otherwise i had said '4 portions')
- 2 boneless chicken breasts
- 1 Zucchini (not essential but i wanted to have some vegetable with it and Zucchini tastes quite neutral)
- 1 Ginger (root), should be approx 3 tablespoons when grated
- 2 onions (i use shallots because i prefer their milder flavor but regular onions will do it)
- 1 small tin tomato puree (or 3 tablespoons)
- approx 6 tablespoons of natural yoghurt (you won't get the Turkish one i love to use, so any yoghurt with a strong flavor is fine)
The Curry:
2 teaspoons curcuma
1.5 teaspoons cumin
1 teaspoon coriander
1 teaspoon cardamom
1 teaspoon cayenne pepper
a lil bit of salt
To be served with Basmati rice. Don't go for inferior rice, it's not worth it :doh:
Option (in case you prefer a fruitier taste):
add some ready-bought Mango Chutney after the Curry is served at the table
