Chicken curry with Naan bread

Chicken Curry

Prep Time: 20 minutes

Cook time: 1hour 15minutes

Ingredients:

·         Dark Vinegar

·         Lemon Juice

·         Chicken breast

·         2 Garlic gloves

·         2 Spring Onions

·         ¼ of a  Carrot

·         1 small tin of coconut milk

·         Segment of Red pepper  

·         Grounded Black pepper

·         Baby Potatoes (optional)

·         Dark Soy a sauce

·         Hot curry Powder

·         Ketchup

·         Olive oil

·         Salt

·         Hot pepper sauce (optional)

·         Rice (Basmati or Easy cook Long Grain)

·         Naan Bread

·         Parsley

Prep

1.      Fill up a bowl with cold water, place your chicken breast in here and add some Lemon juice and Vinegar. Allow the chicken breast to soak for 5-10 minutes the lemon juice and vinegar helps clean the chicken before cooking. (Optional if you are not using lemon juice within a bottle cut a lemon into half and rub the chicken down with the lemon remembering to remove the annoying seeds!) After soaking you can wash off the chicken breast with cold water. Allow chicken to drain and prepare a board and knife to dice the chicken breast.
2.     Dice the following:  2 Garlic gloves (a garlic crusher will come in handy here), ¼ of a carrot, 2 Spring Onions and a segment of Red Pepper.
3.     Optional: If you want to add Potatoes to the chicken curry, peel and wash the baby potatoes then slice the potatoes (try not to leave them too big however do not dice the potatoes too small) be prepared to add the potatoes to the chicken curry at a later point.
4.     Slice your chicken breast into small sections and add to a bowl, add your seasoning ( garlic, carrot, spring onion, red pepper), you then want to add some black pepper to your chicken lightly covering the chicken, add 2 dashes of Soy a sauce ( too much will make the chicken salty.)  And cover the chicken lightly with the hot curry powder.

Cooking 

1.    Allow your pot to heat up, once this is hot add 2-3 dashes of olive oil, add your meat and allow meat to fry for about 15-20 minutes on a medium to high heat.
2.    Boil your kettle once this had boiled add the kettle water to your pot covering the chicken, you will then need to add your small tin of coconut milk, Potatoes (optional), hot pepper sauce (optional) and ketchup (3-4 large squirts) cover the lid and allow this cook for 30 minutes on a medium to low heat checking it regularly and stirring the chicken curry.
3.    Wash the Basmati rice or long grain rice allowing the rice to drain (using a sieve may be easier.) Add the rice to a pot with a little bit of water and some salt. Allow the rice to cook ( rice cooking time may vary on which rice you purchase)
4.     In the meantime: Keep checking the curry chicken, the water should have cooked down into  gravy if you find the gravy is not enough add more water to the chicken curry allowing it to cook down even more. Your curry chicken should be cooked just before or once the rice is cooked.
5.   Once everything is nearly cooked: Turn your oven to gas mark 200c, put your Naan bread in the oven and cook for about 6 minutes (time is dependent on how long you wish your naan bread to cook for)
6.     Finishing touches: Sprinkle some Parsley over your rice and chicken curry.