Tuesday, 29 March 2011

4.2 Tuesday - Chicken Curry

Chicken curry 

For today here's a tasty dish that you can make as spicy or as mild as you like. The more chilli peppers you add, of course, the spicier it will get. 


Chicken legs and thighs
½ tin chopped tomatoes
3 sp seasoning
Chilli peppers, chopped
Creamed coconut
1 ½ cups rice


Take the skin off the chicken and dispose of it (the skin, that is...)

In a large pan, brown the chicken in 1sp of cooking oil. Add the seasoning, onions, garlic and thyme.

Add the chopped chillies to taste and pour in about a pint of hot water from the kettle. Add the chopped tomatoes, a 2cm slice from the block of coconut cream, stir and bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes, stirring regularly.

Measure out one mug of white rice into a saucepan. Half fill with cold water and wash the rice by hand, rubbing the grains between your hands. This will create cloudy water, which you should pour away. Repeat until the water runs clear.

Finally, add some fresh water to cover the rice and then add more water to double the depth in the pan. Bring to the boil then reduce the heat right down, put on a lid and simmer for 12 to 15 minutes. Please check and add more water if you feel it is required.

Prepare your vegetables and serve.

This meal appears on Shopping List 4 

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