- Prep Time 10 min
- Cook Time 40 min
- Score 10/10
This Friday I made some chicken curry. Again. Check out my own recipe here.
This time I’ve made it using an ingredient that became my best friend especially when i do not have time to cook from scratch or i am too tired to do it. I do cheat sometimes, rarely, but I do.
So, I went to ASDA (supermarket in London) and found this little guy called Sharwood’s ( brand of Premier Foods):
Ingredients: Water, Tomatoes (14%), Cream (Milk), Fried Onions (6%) (Onions, Rapeseed Oil), Tomato Puree (4%), Modified Maize Starch, Rapeseed Oil, Sugar, Butter (2%) (Milk), Ginger Puree, Spices, Salt, Garlic Puree, Ground Coriander, Coriander, Citric Acid, Ground Cardamom.
More about Sharwood’s sauces here and here.
The jar is suitable for 3 portions.
Here are the other ingredients I used and the steps i took:
- 4 chicken breasts (600 gr)
- olive oil
- rice (300 gr)
- salt, pepper
How I did it
Get the chicken and the rice ready First step's first! Chop the chicken breast in one-bite pieces. Season with salt, pepper. At the same time drop some olive oil into the wok and then add the chicken breat inside for a proper stir fry. In the meatime get the rice into a pot and leave to boil for 15-20 minutes. Mix the chicken breast so that the one-bite pieces get a beatiful golden color on all sides.
Simmer that curry 15 minutes later, it's time to add in the butter curry sauce! I added all the content from the jar: Then leave it simmer until the chicken is cooked through. I left it simmer for about 20 minutes:
Ready to serve and eat! 20 minute later i drained the water from the pot with the rice. Seasoned the rice with salt -if you want, you can add some rice vinegar too to amplify the flavour. Then I took the plate, added 3 table spoons of rice and 3 table spoons of the chicken curry with Sharwood's sauce: