Having been to India twice for film shoots, and worked extensively on the Hindi film Chandni Chowk To China with a 1st class Indian Chef I also have some first hand experience with real Indian foods.

Unfortunately little of this translates to this recipe. This recipe is a simple curry following the traditional curry we would make in Australia. A traditional Australian curry? India being a part of the British Commonwealth of Nations Australia was blessed with a a lot of Indian foods like tea and curries, all very English today...

Ingredients:
Curry Powder
400 Grams Chicken Breast (1lb)
Onions
Milk (or coconut cream for authentic full fat flavour)
Diced Potato (optional)

Sliced cucumber (optional side dish)
Natural yoghurt (optional side dish)

Preparation:
Add a 1/2 cup af water to the pan and heat.

Dice chicken breast (and potato if you have one), chop onions and add to the boiling water in the pan. Add curry powder and stir it all in. Boil it all until the water is mostly boiled off and the chicken is cooked. Add milk (or coconut milk) stir it in.

Serve over rice with cucumber or natural non-flavoured yoghurt as a side dish to take the heat from your mouth.


Watch The Video Recipe: