Preparation Time:
20
minutes
Cooking time:
60
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
4
This recipe has been visited
2108
times
Very tasty curry, make it mild or add more chilli for a bit more kick. Flavour improves when kept for a couple of days.
Posted by:
jol
on
06 June 2008
Cooking Steps:
1. Heat the ghee / oil in a large pan, add the onoins and fry gently until soft and golden (~5 mins)
2. Stir in the turmeric, garlic, ground coriander and cumin, mix through and cook for 1-2 mins.
3. Blend the fresh coriander (retain a few leaves to sprinkle over at the end) with the chilli to a paste. Add the paste to the pan and cook the mixture very gently with stirring for 5 mins.
4. Add the chicken to the pan and coat in the mixture. Add the stock, coconut milk and salt, bring to the boil then reduce the heat and simmer for 30-40 mins. I usually remove the lid for the last 15mins to thicken the sauce.
5. Stir in the lemon juice (adds a nice freshness but the curry is still yummy without) and adjust seasoning if necessary.
6. If the sauce is still a bit thin then remove the chicken (keep warm) and boil the sauce for a few mins until reduced to a nice consistency.
7. Mix the chicken back in to the sauce and serve a portion with a few coriander leaves sprinkled on. Lovely with basmati rice and/or nan bread.