Friday, 22 August 2014

Chicken Curry

Ingredients
  • 4 chicken thigh fillets cut into matchbox sized pieces
  • Peanut oil
  • 1 onion coarsely chopped
  • 1 heaped tbsp minced garlic
  • 1 tsp ground cardamom seeds
  • 1 tsp cumin powder
  • 1 heaped tsp ground turmeric
  • 1 tsp ground tarragon
  • 1 cup broccoli flowerettes
  • 1 cup cauliflower flowerettes
  • ½ green beans chopped into 5 cm lengths
  • 400 can coconut milk
Method
  1. Heat small quantity of oil in a wok
  2. Add onion & garlic, saute until onion golden
  3. Add spices & saute for about 1 minute
  4. Add chicken & saute until brown
  5. Add coconut milk, bring to boil, cover and simmer for 15 minutes
  6. Add vegetables, cover and simmer for a further 15 minutes
  7. Remove cover, increase heat & cook, stirring frequently,  until thickened
  8. Serve with brown rice

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