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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-908515_10-0551430.jpg?quality=90&resize=440,400"
>
<img
src="Images/EFCDF44B-16C5-4988-A3C8-864C5A2CD732/35B7961F-A28D-4219-8F5A-857A14C611B4.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Home-Style Chicken Curry</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">15 mins</span>
<b>Cook Time: </b><span itemprop="cookTime">30 mins</span>
<b>Servings: </b><span itemprop="recipeYield">Serves 4</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.bbcgoodfood.com/recipes/home-style-chicken-curry"
>
<span itemprop="author">bbcgoodfood.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> large onion
</p>
<p class="line" itemprop="recipeIngredient">
<strong>6</strong> garlic cloves, roughly chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>50</strong>g ginger, roughly chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> tbsp vegetable oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp cumin seeds
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp fennel seeds
</p>
<p class="line" itemprop="recipeIngredient">
<strong>5</strong>cm cinnamon stick
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp chilli flakes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp garam masala
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp turmeric
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp caster sugar
</p>
<p class="line" itemprop="recipeIngredient">
<strong>400</strong>g can chopped tomatoes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>8</strong> chicken thighs, skinned, boneless (about 800g)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>250</strong>ml hot chicken stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tbsp chopped coriander
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> can chickpeas
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium
heat.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
Add the garlic and ginger paste and cook for another 2 mins –
stirring all the time.
</p>
<p class="line">
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.
</p>
<p class="line">
Continue cooking on a medium heat for about 10 mins without a lid
until the tomatoes reduce and darken.
</p>
<p class="line">
Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to
the pan once the tomatoes have thickened to a paste.
</p>
<p class="line">
Cook for 5 mins to coat the chicken in the masala and seal in the
juices, and then pour over 250ml hot chicken stock.
</p>
<p class="line">
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.
</p>
<p class="line">
Sprinkle with 2 tbsp chopped coriander and serve with Indian
flatbreads or fluffy basmati rice and a pot of yogurt on the side.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>kcal</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
</html>
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