EASY CHICKEN CURRY
Another find from Jeremy Vincent. More spicy than hot, but you could always add chilli if you like your curry hot. I did not use as much salt but posted the recipe as written, also either brown or yellow mustard seeds can be used.
Provided by Tisme
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix all the marinade ingredients into a loose, smooth paste then place the cut chicken breasts side-by-side in a large, flat dish and coat both sides with the paste. The meat is best left to marinate for 30 minutes to one hour, but if you are in a hurry a few minutes will do.
- Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they are golden brown before adding the chicken and any extra paste from the marinade.
- Fry over a gentle heat for about eight minutes before adding the coconut milk.
- Increase the heat slightly and bring to a simmer.
- Cook for a further 10-12 minutes until the sauce has thickened slightly, before seasoning with salt if necessary. Garnish with chopped spring onion and serve with rice or naan bread.
Nutrition Facts : Calories 458.2, Fat 35.8, SaturatedFat 21.3, Cholesterol 75.5, Sodium 445.5, Carbohydrate 9.6, Fiber 2, Sugar 1.9, Protein 28.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#curries #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #chicken #dietary #low-sodium #low-calorie #low-carb #low-in-something #meat #whole-chicken
You'll also love
