Saturday, 10 March 2012

Quick chicken curry

1 tbsp oil
1 red onion,sliced
1 red chilli,deseeded and finely chopped
3cm root ginger,grated
1 tbsp ground coriander
1/2 tbsp ground cumin
500g diced chicken breasts
390g chopped tined tomatoes
rice and nanns to serve
4 tbsp natural yoghurt
1/2 x 28g pack fresh coriander,chopped

Heat oil in a large frying pan and cook the onion for 2 mins.Add the chilli,ginger,ground coriander and cumin,and cook for 3 mins stirring,until fragrant.Add the chicken and fry for 5 mins until brown.Pour over the tomatoes along with 100ml water.Bring to the boil then reduce the heat and simmer for 10 mins,or until chicken is cooked.Cook the rice.To serve,stir in most of the fresh coriander through the curry and divide between 4 bowls along with the cooked rice.Top with  1 tbsp of the yoghurt and remaining coriander.Serve with nann.

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