Christmas Home Made Chicken Curry

Christmas Home Made  Chicken Curry 

An Aromatic & Spicy Chicken Stew Served With Coconut Flavored Rice.Make Your Meal A Super Meal.

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4-6


Ingredients

For the chicken stew

  • 3 tbsp coconut oil or sunflower oil
  • 5 cm / 2 in cinnamon stick
  • 6 cloves
  • 4 green cardamom pods
  • 4 garlic cloves, thinly sliced
  • 5 cm / 2 in piece fresh root ginger, peeled and cut into small matchsticks
  • 2 red onions, thinly sliced
  • 8 green chillies, slit lengthways
  • 15 curry leaves
  • 1 kg to 1.3 kg / 2 lb 4 oz to 2 lb 14 oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed
  • 2 tsp salt
  • 1 tbsp black peppercorns, coarsely crushed
  • 590 ml / 19 fl oz coconut milk
  • 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
  • 1 tsp ground garam masala, to serve

For the sweet and sour rice

  • 240 g / 8 ½ oz Basmati rice, rinsed under running water
  • 4 tbsp vegetable oil
  • 2 star anise
  • 4 green cardamom pods
  • 2 bay leaves
  • 1 onion, thinly sliced
  • 10 curry leaves
  • 1 ½ tsp salt
  • 1 ½ tsp caster sugar
  • 4 tbsp white wine vinegar
  • 160 ml / 5 ½ fl oz coconut milk

Method

  1. For the chicken stew, heat the oil in a large, lidded frying pan or sauce pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft.
  2. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125 ml / 4 fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through.
  3. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300 ml / 10 fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7 to 8 minutes. All the liquid should be absorbed.
  4. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
  5. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.



Related Posts:

  • Christmas pudding Christmas pudding Get motivated in December to make your Christmas pudding to have it mature in time for Christmas.Equipment and preparation: You will need a 1.2 liter /2 pint pudding basin, baking paper, foil and kitchen… Read More
  • Christmas Korean fried chicken Christmas Korean fried chicken This fried chicken is crispier than most American versions as it is fried twice. Serve with Chukchi and sojourn for an authentic Korean lunch. Preparation time 1-2 hours Cooking time&… Read More
  • Christmas chocolate Sauce pudding Christmas chocolate Sauce pudding  This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they… Read More
  • Christmas Treacle Pudding Christmas Treacle Pudding A classic steamed syrup sponge. Simple to make and guaranteed to Please Anyone. Steam traditionally or microwave in 5 minutes. Preparation time less than 30 mins Cooking time over … Read More
  • Christmas Asian Spaghetti Christmas Asian Spaghetti with Mushrooms, Snow Peas, Garlic We LOVE this simple 7-ingredient meal that's easy to make! It's a great dish to adapt and add other veggies if you wish - asparagus, bell pepper, and bean… Read More

0 comments:

Post a Comment