this is one of my children's favorite recipes it's one of my favorite recipes

and I think, with a little time, it will be one of your favorite recipes too.

This particular curry is more commonly known, in my house, as a Kerryani

because it's mine. I invented it, but

with a bit of luck and a bit of work, it could be yours too. It doesn't cost that much to make. It's simple,

it's delicious. Everyone can do it.

Let's get started.

We've got some

chicken breasts here. Peppers, one of each color. Some onions. Garlic. Carrots.

Some potatoes. Some mushrooms.

Some fresh thyme and

some coriander. I've got a teaspoon and a half of ground cumin.

Half a teaspoon of chilli powder, half a teaspoon of ground corriander.

I've got four tablespoons of mild madras curry powder. We're gonna need a bit of salt and pepper

and that's the rice that we're gonna serve it with.

The most important equipment your going to need for this recipe is a large mixing bowl.

A large pot to cook your curry in and a smaller pot for your rice.

Now, if I cut raw meat on this chopping board we're going to have to go and wash it and bring it back

because we don't want to put raw meat with raw vegatbales. So I'll chop the veg first

and then the chicken after and just wash it once.

We all like a simple life.

So we're going to slice some onions. Nice and thin, we don't have to worry they

don't have to be

perfect. We're gonna transfer those over into our bowl so we can make space on

our board for our next item,

the peppers.

We are going to slice these up pretty much the same

pretty much the same

thickness as the onions because we won't everything to cook at the same time.

You'll notice that my board is not moving around and that's because underneath

I've got a slightly damp

j cloth

and that just holds it in place

so you're more secure. There's no sliding around - and less risk of cutting yourself.

If your knifes sharp your not really doing any work

the knifes doing it for you.

Now I'm going to chuck in some

fresh thyme.

We're going to peel the carrots,

everything doesn't have to be the same.

It's just what you can do in the time that you've got.

Look at me, show off!

Right, garlic.

These are quite small

so I'm going to use five cloves of garlic.

You can either chop it, or, you can just use a garlic press.

So we're going to get some potatoes in now. I've got four

smallish to medium ones.

They're not new potatoes we don't need the skins.

This is my standard curry

but sometimes I'll put extras in, like I'll put some baby sweetcorn in.

Once you've made it a couple of times

you will then build up the confidence to start

adding your own things or taking things away and put in your own spin on it

and then it can be your curry.

It won't be a Keeyani anymore. It could be a Freddyani, or

a Lisaani, or a

Johnnyanni.

Whatever your name is.

Make it yours.

We're not going to slice these because we still want them to hold some of their shape

so we know we are actually eating a potato.

We're going to get some mushrooms now. I like to cut some in chunks,

I like to slice some.

Now we're going to cut the chicken.

I'm going to just cut this

into nice

bite size chunks

so don't feel like we missing out on a bit of meat with all that veg.

Now we're going to season it

with our curry powder

and our spices,

good pinch of salt,

good pinch of pepper

and a little drop

of olive oil.

If you want to measure it it will be about a tablespoon.

So now you want to get your hands in and give it a

good squeeze

and massage. You can see it's soaked up all the seasonings

all the flavors. It's all got the yellow tinge from the curry powder

and it's all coated

in those lovely spices. This is quite a bit of work, all this preparation.

The chopping,

the peeling

and all that. You feel like you've

done a days work.

So I trick myself by putting it in the fridge to marinate.

When the next day comes,

I feel like it was the easiest dinner I ever made

because I really didn't have to do anything. Leave it for

a minimun of twenty minutes a half-an-hour

anything after that is fine.

Right, this has been marinating for half an hour.

What we're going to do now is we're

going to start frying off the chicken

so we can get it nice and golden.

I've got a pan here, warming up.

I'm going to get in about

a couple of tablespoons of olive oil. That's quite hot now, that's just what we want.

So when you take it out try take off all the little bits of onion or garlic

or thyme

just for the simple reason that they might burn when your frying and they might add a

little bitterness to your food.

You don't want to put too much chicken in the pan at one time

because then the pan will crowd and the meat won't fry

anymore it will start boiling.

I'm going to carry on picking out the chicken

so it's ready for when that batch comes out.

Try not to get your face right over because it does spit,

we don't want you to burn yourselves. I'm going to wash my hands again.

Now this is what we're looking for we want it nice and golden and crispy on the outside. You'll see it's not

cooked in the middle, not completely. That's fine.

All the flavors that we've worked so hard to get in there we want them to stay in

and that's what this is doing, this is keeping the flavor in.

And the next stage

we're going to get all of these veg

and we're just going to put them all in the same pan

and we're going to fry these off. So

we can seal those as well

and get them a little bit soft.

All of the chicken-y goodness and the garlicky and the curry

and the cumin

it's all being lifted off the bottom of the pan by these vegtables

and now we're going to put the chicken back in and all the

juices.

All the flavor, we don't want to waste nothing.

Now the bowl

that we seasoned the chicken in.

We're going to put some water in here.

Use it to rinse this out and pour that

into there .

There is no determined amount of liquid that we need to put in,

but what we want is just enough to cover it.

I won't to bring this up to the boil now so it's bubbling, it's almost there.

Turn that down

to as low as it goes

put the lid on. We want to leave a little bit on so some steam can escape

and that's it finished.

Trust it, trust yourself

it'll be fine.

I'm going to show you a fail safe way to cook rice

never sticks, never burns

always comes out right and it's so, so simple.

All you got to do

is have a mug

fill it up with rice

straight into the pan

and then you want two cups,

the same cup,

of boiling water, a pinch of salt.

As soon as it comes to the boil you want to turn it right down as low as it goes,

cover it, and

that should be ready in about fifteen to twenty minutes.

We want to chop some fresh corriander.

The stalks are amazing, just chop them up nice and fine.

So, lets get some on a plate

perfectly steamed fluffy rice all the grains are loose, none of them are stuck together.

The potatoes have started to break down a little bit and thicken the gravy.

It smells amazing.

So there we have it

a beautiful chicken Kerryanni,

you've fed your family, you've done a brilliant job. Well done.

Give it a go tell me what you think

and if you've got any other ideas, don't forget let me know! Good luck!

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