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Chicken Curry Recipes
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Ingredients : |
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4 x 350 g
10 ml
30 ml
2
2
4
15 ml
5 ml
5 ml
5 ml
2.5 ml
90 ml
225 g
90 ml
5 ml
4
50 g
175 g |
chicken
pieces, skinned
salt
vegetable
oil
large
onions, finely chopped
cloves
garlic, crushed
stalks
celery, thinly sliced
finely
chopped, peeled dried ginger root
ground
cumin
ground
turmeric
ground
coriander
ground
fennel
white
stock
tomatoes,
skinned and chopped
white
stock
tomatoes,
skinned and chopped
apples,
cored and sliced
desiccated
coconut
brown long
grain rice
juice 1
lemon |
Method :
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Dry the chicken with kitchen paper
and sprinkle with salt.
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Heat the oil in a pan and fry the
chicken over moderately high heat for 5-6 minutes, turning the
pieces to brown them evenly.
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The flesh should be white and firm.
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Remove and keep warm.
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Add the onions, garlic, celery and
ginger to the pan and fry over moderate heat for a few minutes,
stirring, until the onions are golden brown, taking care not to let
them burn.
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Reduce the heat to low, stir in the
spices and 15 ml or 1 tablespoon stock and stir for 1 minute.
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Stir in the tomatoes, yoghurt and
remaining stock.
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Return the chicken to the pan and
bring to the boil.
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Sprinkle the garam masala over the
top, cover and simmer for 15 minutes.
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Add the sliced apples, cover, and
cook for 5 minutes.
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Arrange the chicken on a heated
serving dish, pour the sauce over and sprinkle with lemon juice,
then with the coconut.
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Meanwhile, cook the rice in a large
pan of boiling, salted water for about 30-40 minutes, or until just
tender.
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Drain thoroughly and arrange in a
ring round the curry.
Serving Suggestion :
The traditional side dishes add extra
fiber - cool diced, unpeeled cucumber and chopped mint leaves stirred
into chilled, low fat plain yoghurt; whole meal pitta bread (or naan)
and poppadoms; salads of sliced raw onions, red and green peppers;
oranges and bananas.
Serves 4
Per Serving :
670 calories, 26 g fat, 9 g fiber.
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