Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sig's store cupboard curry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sig's Store Cupboard Curry Chicken Thighs from freezer and a few other bits #budgetbasics. I've used chicken here, but you could absolutely use salmon, white fish or prawns - just cook them through in the sauce. Or, you could celebrate veggies - simply roast chunks of squash, sweet potato.
Sig's Store Cupboard Curry is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Sig's Store Cupboard Curry is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sig's store cupboard curry using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sig's Store Cupboard Curry:
- Make ready 8 chicken thighs or other chicken bits
- Get 4-6 curry leaf
- Take I can of plum tomatoes
- Take Pinch each of garam masala, paprika, cardamom, cayenne pepper
- Take 1-2 tablespoons curry powder to taste
- Make ready Pinch salt to taste
- Get 4 large tomatoes set one aside for salad
- Take 1 red pepper
- Make ready 4 spring onions
- Make ready 4 cloves garlic
- Take cumin, turmeric, chilli powder
- Take 2-3 tablespoons plain joghurt
- Get 1-2 pack ready cook rice for 2, depending portion size
- Make ready 1 onions
- Take 1/2 cucumber
- Prepare Water
Yes, I'm giving you a recipe here, but apart from tomatoes and coconut milk, nothing else is set in stone at all. This recipe really is a blank canvas for you to chop and change to your tastes or simply just to reflect what you have in the cupboards. Sal's store-cupboard cook-in: chicken curry (recipe video!) Slimming World chef Sal cooks up a storm at home! A fabulous store-cupboard curry sauce This is an even simpler version of my Fish Curry (recipe here ).
Instructions to make Sig's Store Cupboard Curry:
- 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.
- 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
- 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.
- Cook the chicken in a pan until cooked through. Remove chicken from pan, serve with rice, salad and sauce.
Now that curry was hardly extravagant, but this version uses even fewer ingredients and still tastes, as my partner said the other day, "bloody good". Here's an easy, healthy and delicious chickpea curry made with store cupboard ingredients. This is a vegan recipe which is also flexible enough to take any vegetables you have which need using up. Potato, sweet potato, kale, cauliflower or other chopped vegetables make a great addition - as do a handful or two of frozen peas. Sig Sauer World renowned and the choice for many of the premier global military, law enforcement and commercial users.
So that is going to wrap this up for this exceptional food sig's store cupboard curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
