Annegret's Chicken Curry

This is the first time I have  actually written down the recipe for my curry. I did not come across curries as a dish until my first visit to England a long time ago and then later in Ireland. I was alway surprised  that it was the chinese restaurants who offered curries.
I always liked the taste of curry as one of the favourite fast food dishes in Germany is "Curry Wurst". This is a "Bratwurst", fried sausage, cut into pieces,covered in curry spice and a hot red sauce, like ketchup. Whenever you are in Germany try one!
According to legend  a woman in Berlin invented it after the war. She used the curry spices to cover up the smell of bad meat! Now I am well aware of the fact that neither the aforementioned nor my Curry have anything in common with the real curries in India. All the same, I think the following is quite delicious and as it is not too hot children will love it.

Over the years some friends and I decided on having curry lunches and the following recipe is the result
of many trials and error until every one of us was happy and content.

Cooking Time: aprox.30 min

Ingredients

400 g chicken breast

I large onion or 2 medium

1 red or yellow pepper

2 to 3 Tbsp corn flour

2 to 3 Tbsp mild curry paste of your choice

Some chili pepper depending how hot you want it

1 tin of coconut milk

150 to 200 ml chicken stock
1 Tbsp tomato purée 

Rapeseed or sunflower oil for cooking

Cooking Instructions

Cut the chicken breast into approx 2 cm large pieces.

Cover the chicken pieces with the cornflower 

Fry the chicken pieces in the oil until golden brown, set aside

Quickly fry the onion slices and pepper pieces set aside

Gently fry curry paste, add the coco nut milk and chicken stock and the tomato purée. Gently cook for approx 15 min. Adjust seasoning. Depending how hot you want the curry, add more chili.

Add the chicken and vegetables and heat thoroughly through. If you want the vegetables to be ""al dente" ,  add them only shortly before serving.

Serve the curry with rice and fried bananas ( fry banana slices in butter and sprinkle liberally with cinnamon and Garam Masala)

                    Chicken curry in the slow cooker

You can make of course  your own curry mix, if you have all the ingredients in the house, but for a quick simple curry the paste is totally adequate. Have a look at the ingredients and if you like them, then the paste is for you.

Slow cooker
The recipe can be used equally well in the
slow cooker. Just prepare all the ingredients
and put them into a freezer bag, seal and freeze.
When you want to use it simply put the
frozen curry into the cooker and cook according
to your crock pot.