Sig’s Store Cupboard Curry

How to Prepare Any-night-of-the-week Sig's Store Cupboard Curry

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The variety of servings that can be served to make Sig's Store Cupboard Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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Chicken Thighs from freezer and a few other bits #budgetbasics

Substances and spices that should be Get to make Sig's Store Cupboard Curry:

1. 8 chicken thighs or other chicken bits
2. 4-6 curry leaf
3. I can of plum tomatoes
4. Pinch each of garam masala, paprika, cardamom, cayenne pepper
5. 1-2 tablespoons curry powder to taste
6. Pinch salt to taste
7. 4 large tomatoes set one aside for salad
8. 1 red pepper
9. 4 spring onions
10. 4 cloves garlic
11. cumin, turmeric, chilli powder
12. 2-3 tablespoons plain joghurt
13. 1-2 pack ready cook rice for 2, depending portion size
14. 1 onions
15. 1/2 cucumber
16. Water

Instructions to make to make Sig's Store Cupboard Curry

1. Make a few cuts with a sharp knife into the chicken then make a mix of dry spices of garam masala,paprika, cardamom, cayenne pepper, cumin,turmeric chilli powder sprinkle over the chicken, set aside. Bring a pan to heat and add the same spices as well as the curry leaves.
2. When you can smell the spices add the spring onions, add red pepper, 3 tomatoes, garlic and canned tomatoes. Stir, bring to a gentle simmer. Towards the end,just before serving add more curry powder, simmer but do not let boil, reduce down to a soft sauce thickness
3. In the meantime cook your rice as per instruction. Add the yoghurt just before serving to the sauce, do not boil sauce but keep hot. Cut the set aside tomato into quarters, deseed, then chop the tomato into small pieces. Deseed the cucumber and chop the onion into small pieces. Mix tomatoes,cucumber and onions. Seasone with coriander leaf or a little dried coriander and salt.
4. Cook the chicken in a pan until cooked through. Remove chicken from pan, serve with rice, salad and sauce.

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