Food for Every Soul

Hello Helpers! Welcome back to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this post, I decided to interview the HF Captain: Foxy106113!

Food for Every Soul » The Help Force

I started off by asking Foxy some questions about the recipe he decided to share with us today!

Welcome Foxy to the interview! Can you tell us what recipe you will talk about today?

Foxy: The recipe I chose was the original Chicken Curry

Easy Indian Chicken Curry Recipe - How to Make Best Chicken Curry

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Foxy: This recipe was the most important to me because when I got back from school my mum used to cook this every week and let me tell you that her cooking is like Gordan Ramsey.

Here comes the best part, the Recipe! (As explained by Foxy)


» 6 spring onions

» 3 garlic cloves

» 2 tbsp vegetable oil

» Half a 400g tin chopped tomatoes

» 2 tsp curry powder

» 1 tsp ground ginger

» 400g/14oz boneless skinless chicken thigh, cut into 2.5cm

» 100ml Greek-style natural yoghurt



1. Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don’t burn.

2. Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.

3. Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.

4. While the chicken is cooking, prepare the rice. Pour the rice (long grain rice) into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.

5. Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice. 

Easy Chicken Curry - Nicky's Kitchen Sanctuary

Do you have any tips or tricks on making it or why people may like this recipe, or any memories from it? 

Foxy: The tips I would recommend is that if you do not like long grain rice, you can have uncle ben’s rice but please get the right rice what you think will go well with the chicken curry

Thank you Foxy for doing this interview for us today!

Foxy: any time!

With that, we’ve reached the end of the post. I know you wanted to read more XD but I will be back next time with more fresh and delicious content. If anyone would like to share a recipe with us, DM me with your ideas! Make sure to Comment #CurryMunchers down below too!

Bon Appetit! <3

Keep Unleashing The Power Of Helping!


Help Force Second In Command


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