Recipe Library |
Simple Chicken Curry |
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Chicken lends itself to curry recipes as it is low cost, plentiful, cooks quickly, is nutritious and liked by most people. Many curries, particularly those from take-away shops, seem to have far to much oil or have a heavy sauce. This free recipe is for a curry with a lighter than usual sauce and includes vegetables so reducing the necessity for side dishes and keeping the calorie count as low as possible without sacrificing flavour. It can be made as hot or mild as you like by adjusting the chilli and cayenne. Serve with plain boiled rice (allow 320g for 4 servings) and if needed a side dish of carrot and cabbage curry or a spinach dish. |
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Ingredients for 4 servings:
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Method:
Peel the tomatoes by putting them into a bowl and pouring over
boiling water, leave for 5 - 10 minutes and the skin should start to
separate from the flesh. Remove from the bowl and peel properly. Heat the oil over a medium high heat and add the onion when hot, stir and
fry for 3 minutes or until the onion just starts to brown. Add the
chopped ginger, crushed garlic and chopped green chilli. Stir and fry for a further
minute. Add the chicken and continue to stir and fry until the meat has
lost all its pink colour and has begun to brown. Add the lemon juice and stir, continue cooking for 2 minutes. Add the fresh coriander, stir once and serve. Notes:
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Updated 15/1/2006 |