24
Chicken Curry
Serves 4-6
3 garlic cloves
1 to 2 inch piece of ginger, peeled and cut
into 3 pieces
3 tablespoons vegetable oil or ghee*
2 teaspoons curry powder (previous recipe)
700g boneless chicken breast, cut into
½-inch strips (cut width-wise)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 medium onion, finely chopped
1 jalapeño pepper, seeded and finely
chopped
250ml chicken stock
125ml coconut milk
1 medium sweet potato, peeled and cut
into ½-inch pieces
120g frozen peas
*Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify
butter at home in a jar or it can be bought in specialty food stores.
Chop the garlic and ginger together in the grinding bowl. Heat a non-stick frying pan
over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in the
chopped garlic and ginger. Cook until fragrant, for about 1 minute. Stir in the curry
powder and continue to cook for an additional minute or two.
Place chicken in a stainless steel mixing bowl and toss well with the garlic mixture.
Cover with cling film and refrigerate for 2 to 4 hours.
Once chicken has marinated, place a large sauté pan over medium-high heat.
Season the chicken with the salt and pepper.
Add another tablespoon of oil and
brown the chicken on both sides, about 2 to 3 minutes per side. Brown the chicken
in batches so that the pan is not overcrowded. Once chicken is browned reserve in a
separate bowl.
Add remaining oil to sauté pan and add the onions and jalapeño. Stir and sauté until
vegetables are soft and lightly browned, about 5 minutes.
Add chicken stock to the
pan, scraping up any browned bits that have been left on the bottom. Stir in the
coconut milk, add the sweet potato and cover. Reduce heat to low to let the sauce
simmer lightly.
After about 8 to 10 minutes add the reserved chicken. Continue to
simmer, covered, until chicken is completely cooked through, about 5 to 8 minutes.
Stir in the peas. Serve in bowls with basmati rice.
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