This homemade recipe for chicken or turkey curry is so easy to do. For years I had used jar sauces to make curry but then my chef son showed me quite how easy it was to make myself. I’ve never looked back since. I hope you’ll give it a go and make your own homemade curry.
It’s so easy. Of course, you could replace the chicken with beef or omit the meat altogether and add in more vegetables. If you have an abundance of cooked turkey left over from Christmas Day then why not make a lovely turkey curry, and just follow the recipe but add the meat in closer to the end.
It’s such a versatile recipe, I’ve used a variety of meats and vegetables, and where you are making it from scratch, you can make it as strong or as mild as you like.
Seasonings: salt, pepper, garlic, coriander, turmeric, garam masala
200g single cream
Onions tomatoes and vegetables of choice
Olive Oil and sprayable sunflower oil
1. Spray a little sunflower oil into a pan and fry the onion and diced chicken until all the pink has gone from the centre of the chicken.
2. Cover the base of a separate pan with olive oil and lightly heat.
3. Stir in 1 tbsp of curry powder then add seasonings.
4. Mix in the cream and yoghurt.
5. Add tomatoes (tinned is fine), chicken and vegetables to the mix, cover and simmer on a low heat for 20-25 mins, stirring occasionally (if you are using frozen vegetables add them 10 minutes after the chicken as they won’t take as long to cook as fresh veg).
6. Serve on a bed of rice or cous cous.
You might also like to try some more of my homemade recipes using leftovers: