Chicken Curry
A classic chicken curry 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
- Half 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 1 minute, then add the chicken. Cook, stirring, over a moderate heat for 5 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 5 minutes to blend the masala well. Stir in the coriander and serve hot with rice.
The full article contains 168 words and appears in n/a newspaper.
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Last Updated:
13 May 2008 9:50 AM
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Source:
n/a
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Location:
Scarborough
