A Simple Chicken Curry Recipe Test
As usual, Saturday morning found me looking at the great range of Curry Focus recipes for a curry recipe to try out this weekend. There were a few recipes that I had not previously tested but my eyes were drawn to the Simple Chicken Curry recipe. Why? Probably because of the word “Simple” being in the recipe name. I love being able to make a tasty curry with minimum effort.
I looked at the list of ingredients and added the ingredients that I needed to buy onto my shopping list. The only ingredients that I needed to buy were the chicken and fresh coriander (cilantro). I had all of the other ingredients, even a lemon that was sitting in the kitchen waiting to be sliced up and added to a gin and tonic.
One thing that I noticed was that the recipe uses a full tin/can of coconut milk. In my experience, this is way too much liquid for a curry like this one. I like curries to have a bit of sauce but they should not be swimming in sauce. I tweaked the recipe a little so that half a tin/can of coconut milk is used with the option of adding more coconut milk if it is needed.
Making the Simple Chicken Curry
There are 2 phases in making this curry. The first phase is to marinate the chicken and the second phase is the actual cooking the curry.
I made the marinade, cut up the chicken breasts and then mixed the chicken cubes with the marinade before popping the mixture into the fridge for a couple of hours.
I prepared the rest of the ingredients while the chicken was marinating. Then I relaxed until about half an hour before the tasting team was due to arrive (it would take about 40 minutes to cook the curry so this gave an overrun margin of 10 minutes – the tasting team are usually pretty prompt but it’s always safer to have a margin in case they are held up in traffic).
The actual cooking process of cooking the curry went without a hitch. As I had guessed, half a tin/can of coconut milk was more than enough so the other half of the tin/can went into the fridge and would be used for something else.
And the tasting team arrived almost bang on time and only had to wait for about 15 minutes for the curry to be fully cooked.
Tasting and Rating the Simple Chicken Curry
This time I had remembered to buy the fresh coriander (cilantro) so I served up the simple chicken curry on basmati rice with a sprinkling of fresh coriander (cilantro).
This turned out to be an average curry that was fairly basic. The chicken was well cooked but there was nothing particularly special about the curry. It was a big curry and there was leftover curry for the next night. The curry received a taste score of 7 out of 10 with a spice/heat rating of “Mild”. If you want a hotter curry from this recipe then you should probably use 2 fresh chillies instead of 1.
Make the Simple Chicken Curry Again?
I doubt very much that I will make this curry again. There are lots of better chicken curry recipes on the Curry Focus website. But the leftovers won’t be thrown away – a bit of chilli powder will give it a bit of kick and the addition of a couple of vegetables (potatoes and peas) will give it a bit of a better taste.