My fresh herbs in my garden slowly started dying off at the end of September. This is when it started to turn colder. It’s been the first year I have grown herbs in the garden and I have to say I loved it. I much prefer picking them from my patio pot than taking them out of a packet from the supermarket. From now on I’m hopefully going to grow my own every year. Therefore in the winter time I will be using a lot more dried spices instead of herbs. Spices are a great ways to make a meal tasty so roll on winter. Bye, bye herbs, here comes the spices.
What is your favourite flavour combination of spices? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large mixing bowl
- Teaspoon
- Vegetable peeler
- Saucepan
- Stirring spoon
Ingredients
- Chicken x 500g
- Coconut cream or natural yoghurt x 4 tbsps
- Garam masala x 2 tsps
- Ground ginger x 1 tsp
- Ground turmeric x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Salt and pepper to taste
- Onions x 1
- Garlic x 2 cloves
- Red pepper x 1
- Courgette x 1
- Fresh coriander x 1 handful
Method
- Cut the chicken into 1 inch pieces and put the chunks into the large mixing bowl.
- Add in the coconut cream, garam masala, ground ginger, ground turmeric, ground sweet cinnamon and dried oregano.
- Sprinkle over salt and pepper to taste.
- Mix these ingredients together and put them into the fridge.
- Let the mixture sit for up to 6 hours or preferably overnight.
- Six hours later or the next day, peel, slice and dice the onion and garlic.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice and dice the flesh.
- Peel the courgette and slice it.
- Set these ingredients aside.
- Once the chicken has been marinading put the large saucepan onto a high heat on the hob.
- Add oil to the base of the pan and let it heat up.
- Once the pan is hot add in the onion and fry until it starts to soften.
- Next add in the garlic and fry for a minute or so.
- Now add in the red pepper and continue to fry for a further 5 minutes.
- If the ingredients start to stick pour in a little bit of water and continue to fry.
- Add in the courgette and fry until it starts to soften as well.
- Remove the chicken from the fridge and add it to the base of the pan.
- Fry all the ingredients together until the chicken starts to turn a golden brown colour.
- Add another small amount of water if the ingredients start to stick.
- Turn the heat down to low and leave to simmer while you cook the rice or a side of your choice.
- When the rice or side has cooked, chop the fresh coriander and stir it in, letting it wilt down in the saucepan with the curry.
- Then serve and enjoy.
Easy Chicken Curry was a delicious meal that we all enjoyed. It was a simple dinner that didn’t take to much effort to prepare or cook. I marinaded the chicken the night before and then cooked it the next day. The chicken could be marinaded in the morning and left in the fridge until you want to start dinner. The dish also made yummy leftovers the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 