Recipe: Curry in a Hurry.

Homemade Valentines Chicken Curry

Dad’s, let’s face it although the thought of wining and dining your other half on Valentines day this year is very nice the reality is probably not so great. You will need to go to the hassle of organising a babysitter and the food will probably be from an uninspiring and overpriced set menu so why not try this MyTaylorMade recipe for the perfect homemade Valentines Chicken Curry?

That way you get to impress your other half with your culinary skills and you can use the money that you are saving to lavish her with flowers or gifts; win-win!

I would love to give you a luxurious recipe for a three-course meal but let’s be real, by the time you get home from work, do playtime, bath time, story time and bedtime ain’t nobody got time for that.


Let’s get one thing straight; there are no jars of sauces or cans of ready made paste in the Taylor’s kitchen. You will be making your very own spice blend from scratch, impressed? Your wife will be.

The Spice Mix.

Above are the seeds and spices that you need for your blend; don’t be put off because as soon as you have bought these you have them for making this curry time and time again and you can tweak the blend to your taste too. The spice blend is the foundation to your homemade Valentines Chicken Curry.

Here is the full ingredients list:

  • Mustard Seeds
  • Turmeric
  • Fennel Seeds
  • ground Cumin
  • Curry Powder
  • Garam Masala
  • Whole Cardamons
  • 1 White Onion
  • 2 Chicken breasts
  • 2 Tins chopped tomatoes
  • 3 Cloves of Garlic
  • Basmati Rice

Feel free to chuck in some sundries like Poppadoms and Mango Chutney etc.


I have put the technique down into a numbered guide to make things nice and simple to follow. The whole recipe from start to finish should take you no longer than 35 to 40 minutes.

The above quantities are enough for 2 hungry people with probably a scoop or two to stick in a Tupperware for your lunch the next day; bonus!

The Spice Blend:

  1. Put your seeds and pods into a frying pan on a medium to high heat and leave them for 3 to 5 minutes until they start to pop. Use a scattering of each seed and two Cardamon Pods.
  2. Whack the seeds and pods into a pestle and mortar and grind those bad boys down.
  3. Discard any shell from the Cardamon Pods.
  4. Tip measures of each spice into the pestle and mortar, when I say measures I never actually accurately measure anything when I am cooking but you are looking at a teaspoon of every spice apart from the curry powder. This comes down to how hot you want the curry but I tend to put about 2 thirds of a pot of curry powder in as I like a kick.
  5. Mix the blend around and then rub it into the chicken breasts then set to one side.
  6. Put some good quality Olive oil into the pan and get it warm on a low to medium heat. Be careful not to leave the oil for any longer than a minute.
  7. Finely chop your Garlic and add to the pan.
  8. Put your Chicken breasts into the pan and cook for a good 5 minutes until sealed on both sides. Ensure that you scatter the remaining spice mix over the Chicken in the pan as this adds your Curry flavour goodness.
  9. Once browned, get a pair of kitchen scissors and holding the Chicken breast with some tongs, cut the breasts up into slices.
  10. Add the Onion to the pan and cook for 5 minutes until softened.
  11. At this point put the kettle on and measure out a medium sized cup of rice.
  12. When the kettle has boiled add the boiling water carefully to a pan and chuck your rice in there.
  13. Add your chopped tomatoes to the curry and give it a good old stir, turn the heat down to a gentle simmer and stick a lid on your curry pan.
  14. Once boiling turn the rice down to a simmer and leave for 10 minutes.
  15. Drain your rice then put an inch of cold water back into your pan, put your rice, still in the colander over the pan of water and then put a lid on top of that. Turn the heat right up so the water underneath the rice boils and this creates a steamer for the rice to get it all fluffy and nice.
  16. After about 8 minutes of simmering your rice should be fluffy and your curry will be bubbling away a good’un.
  17. Serve in large dinner bowls ideally with some poppadoms and good quality Mango Chutney on the side; voila!

The Glory of Curry in a Hurry.

I hope that this recipe serves you well and would love to hear from you if you have tried it out, was it a success? Drop a comment below.

Until next time….

Be excellent to each other.

The Taylors.

Post by Daddy.


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