FRANCES' NANNY FRANNY’S CHICKEN CURRY

Frances Heath

Front of House Assistant Workplace Facilities, Winchester

What this dish means to me

Both my parents were born in India and came to live in England in the 40's. My mum made the best curry and even though I have followed her recipe, it never tasted the same as when she used to make it. Sadly, my mum passed away when I was 21 years old. Whenever I make my curry, even though it doesn't taste exactly like my mum's version, it reminds me of her and brings back happy memories of my childhood.

SERVES

4-6

MINUTES

DIFFICULTY

4/10

INGREDIENTS

4 chicken breasts, dices

2 large onions cut into quarters

1 red pepper, de-seeded and sliced

1 garlic clove, peeled and finely chopped or grated

10-15 cm piece of ginger, peeled and finely grated

Oil

¼ - ½ jar of Patak’s curry paste

½ bar or 1 sachet of coconut cream

¼ tube of tomato puree

Step 1 In a large saucepan, fry the diced chicken in a little oil until all edges are sealed.

Step 2

Add onion, peppers, garlic and grated ginger.

Step 3

Now add curry paste and stir well.

Step 4

Mix tomato puree together with the coconut cream and enough hot water for the coconut cream to dissolve and form a smooth paste. Add to the saucepan and cook for 5 minutes.

Step 5

Transfer to an ovenproof casserole dish with lid and bake in the over for an hour on 160C/gas mark 4.