Chicken curry

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This simple chicken curry recipe from Alfred Prasad is a great way to introduce kids to Indian flavours. Alfred adapted this recipe especially for kids (as biting into large pieces of spice may be off-putting), but if making for older children or adults, add a few pieces each of cinnamon, cardamom and cloves to the oil in step 2 and sauté for half a minute before adding the onions.

First published in 2015





Dice the chicken breasts, wash and set aside to drain. Wash the tomatoes, cut into quarters and blend in a food mixer. Set aside until needed
Heat the oil in a heavy-based saucepan over a medium heat. Add the sliced onions and sauté, stirring occasionally until golden brown
  • 4 tbsp of vegetable oil
  • 2 onions, finely sliced
Add ginger and garlic pastes, stir well for a couple of minutes and add the turmeric and chilli powder. Continue to sauté for a further five minutes
Add the blended tomatoes, salt, and malt vinegar. Stir well, reduce the heat, cover and allow to simmer for 15-20 minutes
  • 1 pinch of salt
  • 1 tbsp of malt vinegar
Add the diced chicken breasts, stir gently and allow to simmer for a further 10-15 minutes, or until the chicken is cooked. Check the seasoning and serve piping hot with some rice
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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