From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Home-Style Chicken Curry.html | 223 ++++++++++++++++++++++++++++++++++ 1 file changed, 223 insertions(+) create mode 100644 Recipes/Home-Style Chicken Curry.html (limited to 'Recipes/Home-Style Chicken Curry.html') diff --git a/Recipes/Home-Style Chicken Curry.html b/Recipes/Home-Style Chicken Curry.html new file mode 100644 index 0000000..d19dd52 --- /dev/null +++ b/Recipes/Home-Style Chicken Curry.html @@ -0,0 +1,223 @@ + + + + + + + + +
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Home-Style Chicken Curry

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+ + + + Prep Time: 15 mins + + Cook Time: 30 mins + + Servings: Serves 4 + + + + + Source: + + + + + +

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Ingredients

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1 large onion

6 garlic cloves, roughly chopped

50g ginger, roughly chopped

4 tbsp vegetable oil

2 tsp cumin seeds

1 tsp fennel seeds

5cm cinnamon stick

1 tsp chilli flakes

1 tsp garam masala

1 tsp turmeric

1 tsp caster sugar

400g can chopped tomatoes

8 chicken thighs, skinned, boneless (about 800g)

250ml hot chicken stock

2 tbsp chopped coriander

1 can chickpeas

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Directions

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Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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Nutrition

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kcal

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