Per­iMar­rowPeri Keema Chicken

The Wokingham Paper - - LEISURE - Gavin McArdell Gavin McArdell­www.Cur­ryFrenzy.Cur­­com

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 butRe­frig­er­ates­­dleaveStir in­forthe garam 30masal­lamin­utes.and add the peas or kid­ney bean­sPre­heatand­warmtheoven­through. to 200ºC andTas­teroa­s­tan­dun­tilsea­son­thechick­en­with­saltiscooked­to­taste. through. Serve with plain rice and gar­nish with co­rian­der.

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