4 minutes
Add the chicken and cook for 5 mins
Chop up or joint the chicken and coat it in the
To make the curry paste, place the lemongrass, garlic,
until browned. Stir in the curry paste and cook the mixture
Cook the rice according to the package instructions.
Place chicken on a cutting board, breast-
owder. Grind to a paste with a little water and set
Heat olive oil in a large frying pan on high. Saute onion for 2-3 mins, until tender. Sprinkle with curry powder and cook, stirring, for 1 min, until fragrant. Add tomatoes, chickpeas, green beans and stock. Season to taste and stir well. Cover and simmer over low heat for 10-12 mins. Garnish with parsley and serve with rice.
For the curry paste, toast cinnamon, peppercorns, nutmeg, coriander and cumin until fragrant. Add garlic, onion, ginger and chilies and crush with a mortar and pestle or in a blender. Gradually add reserved chili water until you have a paste. Set aside.
Heat a large saucepan, add tomato paste and oil then add coconut milk, cream and hot stock, stirring. Add cornstarch and simmer until thickened. Add the chicken breast and simmer over medium heat for 5-7 mins. Add curry paste, oyster sauce and season. Add lemon juice, to taste.
Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and
he chicken until lightly golden - remove from the cooker with a slotted
inutes. Transfer to a bowl with rice, craisins, parsley and zest. Mix
our before coating coconut.
CHICKEN CURRY.
Remove the top of
In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb(R) rice and sprinkle with coconut flakes.
igh heat.
Add in chicken, season with salt and pepper; cook
lass baking dish. Add chicken; turn to coat with marinade. Cover and
fter 30 seconds, add the chicken and mix well.
Add
Place chicken breasts, skin side up, in baking dish.
Combine next four ingredients.
Pour this over the chicken breasts and sprinkle generously with paprika.
Bake at 350\u00b0 for 1 hour to 1 hour and 15 minutes or until meat is tender.
Serve with rice recipe.
In a heavy pan, saute butter, onions and garlic until soft and lightly brown.
Add spices, and fry 2-3 minutes, stirring constantly.
Add chicken, and brown on all sides.
Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.
Start the rice cooking.
Over low to