Chicken curry

Let us take you by the hand on a small trip to the Orient with this chicken curry which we made with some original curry spices. If you don’t have any to hand, you can easily buy some at an ethnic food shop; alternatively, they may also be available at your local supermarket. The best way to serve chicken curry is on a bed of steamed basmati rice. This famous, exotic dish is very simple to make but will pleasantly surprise you by the flavour of its principal ingredient: curry powder, a special, highly aromatic mix of spices. This main course is ideal to make when you are having a dinner party, or as a meal in itself for a family supper – it will be enjoyed by all … and make quite an impression! And now let's make this famous dish together with the help of the photo-gallery, which makes it so easy to master every detail to ensure it comes out perfectly! Here’s the recipe …

Get your butcher to joint the chicken into pieces all roughly the same size. Cut the onion, peppers and carrots into chunks. Fry the onion over a high heat with a little oil – you want it to become crisp. Dip the chicken in flour and add it in the pan, until browned. Add the carrots and peppers, maintaining the high heat so that they don’t become too soft. Separately, heat the milk and dissolve two tablespoons of curry powder in it. Pour the mixture over the chicken, salt to taste and simmer, taking care to serve the chicken when it is perfectly cooked and the sauce just nice and creamy. Serve with steamed basmati rice.