HOMEMADE CURRY SAUCE

Ingredients:

4 x large chicken breasts or 8 skinless chicken thighs, cut into pieces 

3 x tablespoons of cooking oil

1 x box of Anita’s frozen curry sauce

Garnish: Fresh coriander, chopped

Optional: For a creamy curry – 4 tablespoons double cream / 1 teaspoon sugar

Method:

1. Pour boiling hot water over the frozen sauce and fill to the rim of the box, this will start to thaw the sauce as you prepare your chicken

2. Heat the oil over a high heat and add the chicken in one layer and fry over medium heat until the pieces turn white – DO NOT brown

3. Pour the sauce over the chicken

4. Keep the heat on high and when the sauce starts to bubble, reduce the heat to a simmer and cover with the lid

5. Continue to simmer for 20 minutes covered, stirring occasionally

6. Check the chicken is cooked, add the fresh coriander and take off heat

For a creamy sauce: 10 minutes before the end add the cream and sugar. Bring to a boil and then reduce heat to a simmer and cook