Restaurants›Harp & Celt Irish Pub & Restaurant›Monthly Curry Night Recipe

Monthly Curry Night Recipe

Inspired by Harp & Celt Irish Pub & Restaurant
Time50m
Serves4

Spice up your month with our famous Curry Night, put on by the renowned Viceroy Chipshop Curry Club! Once a month, we bring the exotic flavors of India to The Harp and Celt. Our chefs prepare a variety of mouth-watering curries, from mild and creamy to hot and fiery, ensuring there's something for everyone. Served with fragrant basmati rice, freshly baked naan, and all your favorite sides, it's a feast you won't want to miss.

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Ingredients

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Curry Ingredients

Method

Cooking Instructions

1

Prepare the Ingredients

Chop the onion, mince the garlic, and grate the ginger. Cut the chicken into bite-sized pieces.

2

Cook the Onions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3

Add Garlic and Ginger

Add the minced garlic and grated ginger to the pot. Cook for another 2 minutes until fragrant.

4

Brown the Chicken

Add the chicken pieces to the pot. Cook until the chicken is browned on all sides, about 7-10 minutes.

5

Add Spices and Tomatoes

Stir in the curry powder, diced tomatoes, salt, and black pepper. Cook for 5 minutes.

6

Add Coconut Milk

Pour in the coconut milk and bring to a simmer. Reduce heat and let it cook for 20 minutes, stirring occasionally.

7

Add Spinach

In the last few minutes of cooking, stir in the fresh spinach until wilted. Adjust seasoning as necessary.

8

Serve

Serve hot with fragrant basmati rice and freshly baked naan.