Coconut Chicken Curry By http://paleodietandfitness.co.uk
Chicken curry has never been easier to prepare. Full of flavour and freshness from the herbs this is a perfect mid-week dinner that the whole family will love. Plus leftovers can be taken to work the next day for packed lunches.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 onion, chopped 1 inch ginger, peeled and finely chopped 1 green chilli, chopped (inc seeds) 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 1.5 tsp turmeric 3 tbsp extra virgin olive oil etc etc
Instructions:
Place all the paste ingredients (except the olive oil) into a blender and blitz until combined. Add the oil and mix again. You should now have a good paste consistency (will look like a thick puree). Add in a bit more oil if needed.
Heat a large frying pan over a medium heat and add the paste. Leave the paste to cook for a few minutes and the aromas will start to release.
Add the chicken to the paste along with the lemon juice and stir until combined. Cook for around 5 minutes to seal the chicken.
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