Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
*Onions (raw), 2 cup *Spices, Turmeric, 0.5 tsp *Groundnut oil, 0.5 tbsp *Ground Coriander, 1 tsp *Ground cumin, 1 tsp *Cloves, ground, spices, 0.5 tsp *Garlic clove, 3 serving, minced *Fresh Ginger Root, 1" piece, grated*fresh red chilli, 2 serving *Chicken - Tesco British Chicken Breast Fillets, cubed *Chicken stock cubes KNORR per cube, 0.5 servingSaffron, .5 tsp *Sugar- Sugar in the Raw, natural cane sugar, 2 tsp *coriander fresh, 2 tbsp *Tesco Basmati Rice, 90 gram(s)
Blitz the onions in a blender, add some water until you have a puree.
Add the oil in to a pan/wok on a low heat and saute the onion paste until coloured. Whilst cooking the onions, in a pestle and mortar mix the garlic, ginger, chillis, spices (except for saffron), sugar and a pinch of salt. Put the stock on 200ml boiling water.
Turn the heat to medium, add the spices to the onions and mix constantly so as not to burn the spices.
Add the stock and stir. Taste and check seasoning (add salt/pepper to taste if needed).
Add the chicken (cubed). Put rice on the boil after 10 minutes with the saffron. Check chicken is cooked after 20 minutes, add coriander and stir, serve with rice.
Serving Size: 2
Add the oil in to a pan/wok on a low heat and saute the onion paste until coloured. Whilst cooking the onions, in a pestle and mortar mix the garlic, ginger, chillis, spices (except for saffron), sugar and a pinch of salt. Put the stock on 200ml boiling water.
Turn the heat to medium, add the spices to the onions and mix constantly so as not to burn the spices.
Add the stock and stir. Taste and check seasoning (add salt/pepper to taste if needed).
Add the chicken (cubed). Put rice on the boil after 10 minutes with the saffron. Check chicken is cooked after 20 minutes, add coriander and stir, serve with rice.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 570.2
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 8.3 mg
- Total Carbs: 66.8 g
- Dietary Fiber: 3.0 g
- Protein: 57.8 g
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