The simplicity of this dish is all in the title. Moving to Germany actually encouraged me to make my own curry. With limited ingredients in German supermarkets I could no longer buy a supermarket jar of madras curry sauce. Not that it is a bad thing. By making my own it not only tastes better but is much healthier than adding a salty jar of sauce to your food. I also began to miss going out for decent Indian food so this only encouraged me even more to make my own dish. I have a local Asian store near my flat and work where they also do spices for curry and PG tips imported from the UK. It’s a real treat of a place and perfect for stocking up on herbs and spices. The good thing is that the packets of spices last for ages so you will always have something in your cupboard. This is a perfect midweek meal.
400g tinned chopped tomatoes
1 tablespoon greek yoghurt
1 tablespoon (of each): Garam Masala, Cumin and Tumeric
4 or 5 mushrooms
1 red pepper
- Heat the olive oil in a large pan and cook the chicken. Once the chicken is almost cooked add the onion and red pepper. Leave this for 2 mins.
- Then add the mushrooms and tinned chopped tomatoes to the pan.
- Mix the spices in a small bowl and add the juice of half a lemon. Add the mixture to the pan.
- Then add the greek yoghurt and stir gently. Leave to simmer for 10 mins and then serve.
This is good served with basmati rice. I add 1 teaspoon of tumeric to my rice and mix with a fork.