Recipe of Super Quick Quickest tasty curry ever 😊

Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Quickest tasty curry ever 😊. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Quickest tasty curry ever 😊 Recipe. I needed to use some chicken fillets up last night and wanted to make a tasty dinner in mega quick time because it was quite late by the time I got round to cooking. A really tasty curry, based on a madras but altered slightly, with a nice kick!

You can have Quickest tasty curry ever 😊 using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Quickest tasty curry ever 😊

1. Take 1 packet of chicken fillets.
2. Prepare 1 piece of fresh ginger.
3. Prepare 1 of red chilli.
4. You need 2 cloves of garlic.
5. Make ready 1 of pot yoghurt.
6. Take 1 of small glass coconut milk.
7. Prepare 1 teaspoon of chinese spices.
8. Make ready 1 teaspoon of curry powder.
9. Take 1 of lemon (skin of).
10. You need 1 bunch of fresh coriander.
11. Make ready of Basmati rice.
12. It’s 1 of bayleaf.
13. You need 2 of cardamon pods.
14. Make ready of Olive oil (or other).
15. Make ready of Salt and pepper.

Tasty healthy and super quick meal.Homemade Nuggets because I have got you covered for crispy snacks when you are craving them most😊.National Curry Week begins today with events taking place across the country to celebrate one of Britain's Many of these recipes are simple to follow, quick and healthy, so what's stopping you?Juicy king prawns are cooked with spices and coconut milk in this tasty curry Credit: Hele n Cathcart.

Quickest tasty curry ever 😊 instructions

1. Put a pan of water on to heat. Peel and grate the ginger and chop the garlic cloves. Gently fry both with the sliced chile in a little oil.
2. When the water is boiling add the bayleaf, the cardamons pods, a little oil and a generous pinch of salt. Then add the rice and put the heat down to low while it cooks.
3. Add the chicken to the pan and cook both sides.
4. After 10 mins drain the rice and leave the pan covered.
5. When the chicken is brown, add the natural yoghurt and coconut milk.
6. And the coriander leaves.
7. While it is bubbling on a low to moderate heat, wash the lemon and grate the zest. Add to the pan.
8. Stir well and cook for another few minutes. If the sauce is very thin, turn the heat up slightly so that some evaporates. Take care not to turn up too high for too long to avoid curdling..

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