Thursday, March 3, 2016

Chicken Curry Recipe

Chicken Curry
Chicken Curry


2 cups Sunwhite Basmati/long grain rice, cooked
100 g coconut milk
1 cup tomato paste
2 tablespoons seven-spice mix
2 chicken breasts, skin removed and cut into chunks
½ cup coriander, chopped
1 large onion, chopped
1 red pepper, chopped
2 tablespoons olive oil
100 g cooked peas
Salt and pepper


In a big bowl, mix the chicken breasts with the coconut, a tablespoon of seven-spice mix of the spice mix, and a teaspoon of salt and pepper. Cover the bowl and let the chicken marinate for half an hour.

In a pot, heat the oil and cook the onion with the seven-spice mix over high heat until the onion becomes tender and translucent. Add the chicken pieces, pepper and tomato paste. Lower the heat, cover the pot and cook for 25-30 minutes.

Add the rice, peas, coriander and a cup of water if needed to the pot. Season with salt and pepper, mix well, cover the pot and cook for 5-10 minutes.

Garnish with coriander and serve.

You can grill the marinated chicken pieces in the oven and serve it alongside the rice and sauce separately.

Source Sunwhite


Related Posts Plugin for WordPress, Blogger...

Addthis social buttons