Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Chicken Biography

Source link(Google.com.pk)


Cooking time
Prep: 20 mins Plus marinating
Skill level
Easy
Servings
Serves 6


Ingredients

    1kg pack boneless skinless chicken thighs
    1 thumb-size piece of fresh ginger, peeled and very finely chopped
    4 garlic cloves, finely chopped
    1 tsp mild chilli powder
    15g pack fresh coriander, chopped
    juice of 1 lime
    2 tbsp sunflower oil
    2 medium onions
    1 tsp ground turmeric
    400ml can reduced-fat coconut milk
    1 fresh red chilli, deseeded and sliced
    1 chicken stock cube


    Tip

        Chicken thighs

        Chicken thighs have so much more flavour than chicken breast and stay much more succulent, too.

    Tip

        Add more veg

        Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.

    Tip

        Chicken thighs

        Chicken thighs have so much more flavour than chicken breast and stay much more succulent, too.

    Tip

        Add more veg

        Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.

   
Method

    Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
    Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
    Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney – we like Geeta’s – and some poppadoms or naan bread.

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Curry Recipes Chicken Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics