I have already told you about the mystery gift of a curry set from the king of spices, Steenbergs, which arrived in the mail a few weeks ago without any note. I'm slowly going through the different curry spices, and they are all tasty and fragrant.
I usually buy a whole chicken, then cut it into pieces, and use for several meals. Chicken breasts are good for a curry or tray bake, legs are cooked in a soup, then the carcass and other bits are used to make a chicken broth as a base for another tasty soup. It works as much better value this way.
Lemon and coriander chicken
2 chicken breasts, sliced
2tbsp olive oil
1tbsp curry powder (I used balti masala powder)
zest of 1 lemon
juice of 1/2 lemon
a handful of fresh coriander
Heat the oil with butter, fry the pieces of chicken with the finely chopped carrot and onion. Sprinkle the curry powder over the chicken and vegetables, season with salt and add the lemon zest and juice. Cook for 15-20 minutes, stirring often. When the chicken is tender, add a handful of fresh coriander. Stir for a minute.
Serve with basmati rice.
This is a mild curry. If you like it spicier, add a hot curry variety.
If you liked this recipe, you might be interested in the other curry-based recipes I cooked recently
Coconut and curry chicken soup
Chicken and chickpea curry
Adding this recipe post to #KitchenClearout linky on Madhouse Family Reviews