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CHICKEN CURRY


INGREDIENTS :


200 GRAMS MUSHROOM

1 LARGE BELL PEPPER

1 MEDIUM ONION

2 MINCED GARLIC GLOVES

2 CHICKEN STOCK CUBES

200 GRAMS CREME FRAICHE

3 TABLESPOONS FLOUR

4 TABLESPOONS CURRY POWDER

4 TABLESPOONS MANGO CHUTNEY

4 CHICKEN BREASTS CUBED

2 TABLESPOONS VEGETABLE OIL

450 ML BOILING WATER


INSTRUCTIONS :


COOKING THE CHICKEN BREASTS :


.PRE HEAT FRYING PAN ON MEDIUM TO HIGH HEAT & ADD 1 TABLESPOON OF VEGETABLE OIL

.ADD CUBED CHICKEN BREASTS

.ADD 1/8 TABLESPOON BLACK PEPPER AND STIR

.CONTINUE TO STIR UNTIL CHICKEN IS COOKED

.ONCE CHICKEN IS COOKED SET IT ASIDE TO BE ADDED TO THE CURRY LATER


MAKING THE CURRY :


.PRE HEAT POT ON MEDIUM TO HIGH HEAT & ADD 1 TABLESPOON OF VEGETABLE OIL

.ADD DICED ONIONS AND COOK UNTIL SOFT AND BROWN

.ADD MINCED GARLIC AND STIR

.MIX CURRY POWDER & FLOUR IN A CUP AND SET ASIDE FOR LATER

.MIX WATER WITH STOCK CUBES, CREME FRAICHE & MANGO CHUTNEY

.ADD DICED RED BELL PEPPER AND STIR

.ADD 1/3 OF CURRY POWDER / FLOUR MIX & ADD 1/3 OF WATER MIXTURE STIR AND REPEAT PROCESS 3 TIMES ( TO AVOID CLUMPING )

.ADD COOKED CHICKEN AND STIR

.ADD MUSHROOMS AND STIR

.LEAVE TO SIMMER AND STIR OCCASIONALLY UNTIL SAUCE THICKENS

.SERVE WITH RICE


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