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CHICKEN AND TOMATO CURRY |
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July
28, 2006 |
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1 1/3 kg Chicken
3 Tomatoes
50 g Shallots
1 Chile, fresh
3 sl Ginger
2 Garlic cloves
3 Cardamom
2 Clove
1 ts Chile powder
1 cg Cinnamon stick
2 ts Paprika
1 ts Salt
3 ts Curry powder
1/2 ts Fenugreek
2 ts Vinegar, brown
75 ml Oil
Curry leaf sprigs
1/2 Lemon grass stem
300 ml Coconut milk, thick
1/4 ts Curry powder
1/2 Lime, juice of
Wash and joint the chicken and place in a dish.
Slice the tomatoes, shallots and chile and grind the
ginger and garlic together. Crush the cardamoms and
cloves and sprinkle onto the chicken. Add the chile
powder, cinnamon stick, paprika powder, salt, curry
powder, fenugreek and vinegar and leave to marinate
for 20 minutes. Heat the oil and when hot add the
curry leaves and lemon grass, shallots, chile,
garlic and ginger. Stir fry until the shallots turn
a light brown, then add the tomato and toss for a
couple of minutes. Add the chicken and stir-fry for
a further 5 minutes. Pour in the coconut milk and
slowly bring to the boil. Reduce heat slightly and
simmer until chicken is tender. Discard the cinnamon
stick and sprinkle the curry powder and lime juice
on top just prior to serving.
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