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Week 9: Chicken with vegetable curry sauce

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Normally when I make a curry, I usually fry the meat and vegetables and add the curry spices. I then add stock and sometimes tomato puree to make the sauce. Tonight I made a slight variation on the above recipe:

  • Dice and fry the vegetables (eg. onion, pepper, courgette, leek, garlic)

  • Remove half the veg. Place in a food processor with a splash of stock and mix to a smooth purée.

  • Add the meat to the pan and fry for a few minutes.

  • Add the curry spices and cook for a few more minutes before stirring in the puréed vegetables and some tomato purée.

  • Simmer until the meat is tender.

  • Serve with rice or naan bread.

The flavour and texture of the sauce was much better than our usual curries. It was similar to a Dopiaza recipe where half of the onion is puréed and the other half is chopped and fried with the meat.