Easy Chicken Curry
Recipe: #21519
October 30, 2015
Categories: Curries, Chicken, Indian, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Spices, Spicy, Chicken Dinner, Indian Chicken, more
"I just love Jeremy Vincent's recipes. Here is another find in a paper I just love "The Weekly Times". More spicy than hot, but you could always add chilli if you like your curry hot. I did not use as much salt as posted in the recipe, but I am posting the recipe as written, also either brown or yellow mustard seeds can be used. Served with nann bread this is a fantastic and yet easy curry to make."
Original is 5 servings
Ingredients
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- MARINADE INGREDIENTS
Nutritional
- Serving Size: 1 (281.5 g)
- Calories 421.6
- Total Fat - 17.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 124.2 mg
- Sodium - 567.7 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 2.1 g
- Sugars - 1.8 g
- Protein - 46.9 g
- Calcium - 120.4 mg
- Iron - 2.7 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl, mix all the marinade ingredients into a loose, smooth paste then place the cut chicken breasts side-by-side in a large, flat dish and coat both sides with the paste. The meat is best left to marinate for 30 minutes to one hour, but if you are in a hurry a few minutes will do.
Step 2
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they are golden brown before adding the chicken and any extra paste from the marinade.
Step 3
Fry over a gentle heat for about eight minutes before adding the coconut milk.
Step 4
Increase the heat slightly and bring to a simmer.
Step 5
Cook for a further 10-12 minutes until the sauce has thickened slightly, before seasoning with salt if necessary. Garnish with chopped spring onion and serve with rice or naan bread.
Tips
No special items needed.
0 Reviews
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