Chicken Curry
250g Chicken (cubed)
1/8 tsp Ground Pepper
15g Butter
30 ml Yoghurt
¼ Green Chilli
1 tsp Ground Ginger
100g Crushed Tomatoes
½ tsp Ground Coriander
½ tsp Turmeric
1 tsp Oil
¼ tsp Chilli Powder
½ Onion (chopped)
1 cloves Garlic (crushed)
½ tsp Garam Masala
½ Medium Potato
½ tsp Sugar
150ml Boiling Water
½ tsp Lemon Juice
½ cup Basmati Rice
1 Tbs Oil
½ tsp Cumin Seeds
2 Pappadoms
Method:
1. Heat 1tsp oil and butter in frypan, Fry onion and chilli until onion browns slightly, about 3 minutes.
2. Add Garlic, Turmeric, Chilli Powder, Ginger, Coriander, Garam Masala and Chicken, continue to fry for a further 2-3 minutes until chicken has browned slightly.
3. Add tomatoes and cook until some of the liquid has evaporated, then add boiling water and potatoes, cover pot turn heat to low and simmer for about 35minutes.
4. Mix pepper sugar and yoghurt in a bowl and add to curry three minutes before finishing cooking..
5. Cook rice using rapid boil method until tender, about 15 minutes, add some turmeric or saffron to the water for yellow rice.
6. Toast Cumin seeds in 1 Tb oil in a frypan for about 2 minutes.
7. Drain cooked rice and rinse with hot water, toss through toasted cumin seeds and their cooking oil.
8. Serve curry sprinkled with lemon juice with the rice and pappadoms.
1/8 tsp Ground Pepper
15g Butter
30 ml Yoghurt
¼ Green Chilli
1 tsp Ground Ginger
100g Crushed Tomatoes
½ tsp Ground Coriander
½ tsp Turmeric
1 tsp Oil
¼ tsp Chilli Powder
½ Onion (chopped)
1 cloves Garlic (crushed)
½ tsp Garam Masala
½ Medium Potato
½ tsp Sugar
150ml Boiling Water
½ tsp Lemon Juice
½ cup Basmati Rice
1 Tbs Oil
½ tsp Cumin Seeds
2 Pappadoms
Method:
1. Heat 1tsp oil and butter in frypan, Fry onion and chilli until onion browns slightly, about 3 minutes.
2. Add Garlic, Turmeric, Chilli Powder, Ginger, Coriander, Garam Masala and Chicken, continue to fry for a further 2-3 minutes until chicken has browned slightly.
3. Add tomatoes and cook until some of the liquid has evaporated, then add boiling water and potatoes, cover pot turn heat to low and simmer for about 35minutes.
4. Mix pepper sugar and yoghurt in a bowl and add to curry three minutes before finishing cooking..
5. Cook rice using rapid boil method until tender, about 15 minutes, add some turmeric or saffron to the water for yellow rice.
6. Toast Cumin seeds in 1 Tb oil in a frypan for about 2 minutes.
7. Drain cooked rice and rinse with hot water, toss through toasted cumin seeds and their cooking oil.
8. Serve curry sprinkled with lemon juice with the rice and pappadoms.