Red chicken curry

Friday - - Good Food -

Prep time: 1 hour Cook­ing time: 30 mins Serves 4

6 large chicken breasts, cubed

1 lemon, juiced

2 tbsp oil

5 tsp curry pow­der

5 tbsp ghee

1 onion, thinly sliced

3 gar­lic cloves, crushed

3cm gin­ger, grated

500ml tomato purée

5 tbsp evap­o­rated milk

1 Place chicken in a bowl and mix with lemon juice, 1 tbsp oil, and 2 tsp curry pow­der. Toss to coat and leave to mar­i­nate for an hour.

2 In heavy pan, heat the re­main­ing oil and 1 tbsp ghee. Sauté onion, gar­lic, and gin­ger un­til fra­grant. Add re­main­ing curry pow­der, tomato purée, and re­main­ing ghee. Sim­mer for a few min­utes.

3 Add mar­i­nated chicken pieces. Re­duce heat and sim­mer for about 15 min­utes or un­til chicken is cooked. Stir in evap­o­rated milk and serve hot.

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