Taken with Canon EOS 40D Exposure:1/30 Aperture:f/2.8 ISO:125 |
Ingredients:
1kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
Water
75g creamed coconut
Salt, to taste
2 heaped tbsps ground almonds
Finely chopped Coriander Leaves, to garnish
Juice of 1/2 lemon
Instructions:
- Cut the chicken breasts into bite sized chunks
- Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
- Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
- Heat the ghee/oil in a pan.
- Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
- Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
- Add the chicken and the marinade and continue to stir fry for another 10-minutes.
- Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
- Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
- Remove from heat, add lemon juice and salt to taste. Mix well.
1 comment:
hello i'm from indonesia
..nice blog..
..hope that we can be a friend
dont forget to visit my blog
www.keranjang-info.blogspot.com
thx be4
Post a Comment