“En­joy take­away-style din­ners with­out the guilt with th­ese easy recipes”

Sunday Herald Sun - Stellar - - Delicious On Sunday -


“An In­dian-style mild curry that you can cook faster than or­der­ing in”


3cm piece ginger (15g), grated 3 gar­lic cloves, grated Juice of 1 le­mon 600g chicken thighs, trimmed 2 tbs tan­doori curry paste 2 tbs ghee or sun­flower oil 1 onion, sliced 5 car­damom pods 1½ tsp fen­nel seeds 1½ tsp ground pa­prika 1 tsp cumin seeds, toasted and crushed 1 x 410g can tomato puree 300ml pure (thin) cream Naan bread, sliced green chilli, co­rian­der and bas­mati rice to serve Com­bine ginger, gar­lic and le­mon juice in a large bowl. Add the chicken, then add the tan­doori paste. Toss to com­bine. Chill for 30 min­utes or overnight. Heat a char­grill or bar­be­cue over high heat then, in batches, add the chicken. Cook 2-3 min­utes per side un­til charred. Heat the ghee in a saucepan over medium heat. Add the onion and cook for 2-3 min­utes un­til soft­ened, then add the spices and cook for a fur­ther 1-2 min­utes un­til fra­grant. Chop the chicken into 3cm pieces, then add to the saucepan. Add the tomato puree and 1½ cups (375ml) wa­ter and bring to a sim­mer. Cook for 4-5 min­utes, add cream and sim­mer gen­tly for a fur­ther 15-20 min­utes or un­til sauce has thick­ened slightly. Serve with naan bread, green chilli, co­rian­der and rice. NU­TRI­TION • 33G PRO­TEIN • 25G SAT FAT • 11G CARB • 8G SUG­ARS • 895MG SODIUM • 575 CAL (2400KJ)


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