PeriMarrowPeri Keema Chicken
MTHISARROW is super easyis toa make and very tasty.
Serve with coleslaw fantastic and vegetable rice or skinny which really fries plus a wedge of absorbs lemon the or lime. flavour Ingredients of spices when cooked. Serves four
1 This Whole dish chicken adds cut into minced pieces meat or such 8 chicken thighs. as beef or lamb and is finished 2 TBSP Sweet with the smoked addition paprika of peas or kidney 1 TSP beans Chilli for powder or extra more texture. or less to taste.
Ingredients 1 Onion finely chopped Serves 4 4250gTBSPgrounddried beeforeganoorlamb 4HalfClovesamarrowgarlic gratedpeeled and deseeded 4cutTBSPintoVegetable1cmdice oil 100ml1largeRedonionwinefinelyvinegarchopped 12 TSPTSP SaltCurryorPowdertotaste 1 TSP Garam Masalla Method ½ TSP Chilli powder or to your taste 1 Fry TBSP the Garlic onions puree and garlic in the oil over 1 TBSP a gentle Ginger heat Puree until just cooked but without 6 TBSP taking Vegetable any colour. oil Reserve to a jug Cup and of add frozen the rest peas of or the tin ingredients of Kidney except beans the chicken and salt and puree
Stir fry the mince in the oil until withlightlya stickbrowned.blender.Add the marrow and onionsTasteandthecookmix anduntiladdsoftened.saltto Addtastethe . ginger,Makegarlic,deepcurryinsertspowderintotheandchickenchilli piecespowderwithandastirknifein well.andworkContinuethe to marinadesimmeruntilinwell.themarrow is softened butRefrigerateslightlyaldente.andleaveStir inforthe garam 30masallaminutes.and add the peas or kidney beansPreheatandwarmtheoventhrough. to 200ºC andTasteroastanduntilseasonthechickenwithsaltiscookedtotaste. through. Serve with plain rice and garnish with coriander.