Re-Blog for anyone who missed this recipe the first time…
After having this dish for tapas in a bar in the next town Almuñécar (free tapas too I might add), a plate of curry and chips :), the curry tasted so good; like chip shop curry back home!! I decided to try to have a go at making this dish. It’s a very simple recipe but the results are good and tasty!!
1 Onion sliced
Two chicken breasts cut into chunks
Curry powder 2 Tsp
Garlic cloves x 3
Ginger x 2 inch chunk
Optional 1/2 Red Chilli chopped ( I added this as I like it spicy but the curry powder already has a heat)
1 can Coconut Milk
1 Tbsp Ground Almonds
1 Tsp sugar
Squeeze Lemon Juice
Salt & Pepper
Fry your onions in oil until soft not brown on a moderate heat.
In a blender blitz up the Garlic/Ginger and chilli if using….you can chop all of this but I like to do this for speed and ease 🙂
Once the onions are soft add in the garlic mixture and fry for a few minutes…
Then add your chicken and cook until all outer is white. Sprinkle on your curry powder…
Then add salt and pepper to taste, a squeeze of lemon juice and the sugar. Taste it.
At this point I added a chicken stock cube for extra taste but taste it first as you do not want it to become too salty!
Cook until chicken is cooked and serve with chips and a chunk of bread….