So here I am again with talk about curries and coriander, lol! Well - I figured since I gave you a great "cooler" side recipe yesterday, I may as well give you a curry to go along with that :) This is such a simple recipe and even though I am not normally a fan of curries or any kind of stew that is cooked without bones (because that is where all the true flavour lies) - I do have to admit that this one is very yummy!

I also don't really use packets sauces very often either, because of all the "crap" in them - but you know... there are always those days that you simply don't have the energy to make everything from scratch and this recipe is a great one if that is the case!

The Ingredients needed

Basmati rice
A pack of filleted chicken breasts
A tikka chicken cook in sauce (or perhaps just curry powder if you prefer)
A bunch of celery sticks
One ripe Avocado
250ml fresh cream
A handful of roughly chopped coriander (cilantro)
A chicken stock cube
About a teaspoon of freshly chopped garlic
Salt and pepper to taste

Heat a deep pan or pot on the stove, with a little bit of olive oil. While that is heating up, slice the chicken breasts into strips.

curry trio.png

Once the pan has heated add the chicken and seal it. Then chop up the celery, coriander and garlic and add that to the pan too, along with the chicken stock cube and the salt and pepper.

Keep the heat high and cook for about 5 minutes. Then, lower the heat to medium, add the sauce and the cream, pop the lid back on and leave it to gently simmer for at least an hour, so that the chicken is lovely and tender,
and the flavours have a chance to develop.

While that is simmering, you can cook the basmati rice and chop up a little extra coriander to serve with. I also chopped up a beautifully ripe avocado pear and threw that in with the curry sauce. If you have not done that before - TRY IT!! It adds such a deliciously creamy dimension to the curry sauce.

Personally I don't like the way curries and stews look when served on a plate all together. It looks messy and sloppy and whilst that is perfectly fine if it is just you and your family - if you are cooking for guests, I feel it is important to make a little more effort when it comes to presentation, so I will generally serve the two separately and then your guests can simply pour the curry onto the rice themselves, but at least it looks aesthetically pleasing upon arrival.