Chicken Curry Recipe

Chicken Curry Recipes

Ingredients :

4 x 350 g

10 ml

30 ml




15 ml

5 ml

5 ml

5 ml

2.5 ml

90 ml

225 g

90 ml

5 ml


50 g

175 g

chicken pieces, skinned


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 :
  1. Dry the chicken with kitchen paper and sprinkle with salt.

  2. 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.

  3. The flesh should be white and firm.

  4. Remove and keep warm.

  5. 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.

  6. Reduce the heat to low, stir in the spices and 15 ml or 1 tablespoon stock and stir for 1 minute.

  7. Stir in the tomatoes, yoghurt and remaining stock.

  8. Return the chicken to the pan and bring to the boil.

  9. Sprinkle the garam masala over the top, cover and simmer for 15 minutes.

  10. Add the sliced apples, cover, and cook for 5 minutes.

  11. Arrange the chicken on a heated serving dish, pour the sauce over and sprinkle with lemon juice, then with the coconut.

  12. Meanwhile, cook the rice in a large pan of boiling, salted water for about 30-40 minutes, or until just tender.

  13. 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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