Chicken curry
Published Date:
20 May 2008
By Antony Worrall Thompson
by Antony Worrall Thompson
Ingredients
3 tbsp vegetable oil
2 onion, finely sliced
2.5cm fresh root ginger, chopped
1 chilli, chopped
2 cloves of garlic, peeled and finely chopped
3 tbsp coriander, roughly chopped
½ tsp ground turmeric
1 tsp chilli powder
2 tsp ground garam masala
800g boneless chicken thighs, cut into bite sized pieces
200ml coconut milk
2 tomatoes, quartered
Salt
Rice to serve
Method
Heat the oil in a medium saucepan, add the onions and cook until golden brown.
Add the ginger, chilli, garlic and ground spices.
Mix well for one minute, then add the chicken.
Cook, stirring, over a moderate heat for five minutes.
Reduce the heat to very low and add the coconut milk.
Cook for a further 10 minutes or until the chicken is thoroughly cooked.
Stir in the tomatoes and add salt to taste.
Cook for a final five minutes to blend the masala well.
Stir in the coriander and serve hot with rice.
The full article contains 163 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
20 May 2008 1:16 PM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
