Chicken co­conut de­light

Essex Life - - November -

co­rian­der to­gether in a pan for a few min­utes un­til brown. Add a pinch of salt along with a pinch of turmeric and pa­prika. Mix in one tbsp of chopped tomato and the tomato puree. Con­tinue stir­ring as you also add in the tikka paste, tan­doori paste and the Naga paste. Fi­nally add a lit­tle pinch of yel­low food colour­ing and the soya sauce, cook­ing the whole mix­ture for an­other few min­utes un­til brown. Next add the chicken por­tions and turn the heat up so that its bub­bling in the sauce and add half a glass of wa­ter and let it bub­ble for 15 min­utes then cover, turn the heat down and cook for a fur­ther 30 min­utes on the hob simmering, stir­ring at reg­u­lar in­ter­vals and also adding in more wa­ter if needed un­til the chicken is com­pletely cooked. Be­fore serv­ing, fin­ish off by sprin­kling a pinch of co­rian­der and a ta­ble­spoon of co­conut pow­der into the sauce.

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