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 once the chicken is coated and is yellow pour in the coconut milk. Let this bubble away. Add the almonds.
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….