Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy chicken curry, nan bread with rice & peas. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

spicy chicken curry, nan bread with rice & peas is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. spicy chicken curry, nan bread with rice & peas is something that I have loved my whole life. They are fine and they look fantastic.

This simple made-from-scratch slow-cooked spicy chicken curry is delicious! Cooked in the Crock Pot to intensify the heat and flavour. Even more so if you raid that spice cabinet and make everything from scratch.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spicy chicken curry, nan bread with rice & peas using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make spicy chicken curry, nan bread with rice & peas:

1. Get 2 chicken breast
2. Make ready 1 large red & brown onion
3. Take 5 mushrooms
4. Get 1 cup long grain rice
5. Get 1/4 cup garden peas
6. Take 1 can chopped tomato
7. Get 1 stock chicken
8. Take 1 tsp mild, medium & tikka curry powder
9. Make ready 2 pre pack nan bread ( if not confident to make fresh. like me)
10. Take 3 pinch paprika, parsley, tumeric, dill, chilli seeds, ginger, rock salt & black whole peppercorns.

It's deliciously spiced and slightly spicy. With video - see it being made. All you need is a well stocked spice rack to bring the bold flavor to life. Serve over rice, and don't forget the naan bread.

Instructions to make spicy chicken curry, nan bread with rice & peas:

1. wash & pat dry chicken. cut into chunky cubes. cover chicken in all herbs & spices.
2. pre heat pan, chop both onions and put into pan. once browned add the chicken.
3. start your rice. add enough water so it doesnt stick together
4. add mushroom to the chicken, once brown add chopped tomatos (optional - tomato with garlic)
5. add water to chicken stock and stir well. add to the chicken and bring to the boil.
6. start cooking garden peas add pinch of sugar & salt.
7. once chicken curry is boiling reduce heat and simmer for 20 minutes. in this time your peas should be done, drain & cover with foil.
8. once your rice is done, drain, add pinch of parsley, salt & pepper. then stir you peas thru.
9. now your curry is ready rest for 3 minutes & serve up with your rice.
10. add a nan bread or onion bhaji if you need more… enjoy

It's perfect for mopping up the spicy. As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! ???Jessica Costello, Westminster, Massachusetts. I think I would have preferred this to be a spicy curry in lite coconut milk served over plan rice.

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