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#1 Sat 21 Apr 07 8:32pm

TheBeast

Member
Occupation Part time on checkouts, trying to get an an Open Uni (MA) philosophy course
From Leeds
Member since Fri 09 Feb 07

Chicken Lemon Curry

This is improved (unless you're a vegetarian!) from the Vegetarian recipe I posted up recently,

Ingredients

2 chicken breasts
1 thumb sized piece ginger
2 plum tomatoes
2 beef tomatoes
5 asparagus
½ brown onion
1 chilli pepper
2 lemons
1 glass white wine
2 baby sweet orange pepper
2 tsp Mild madras curry powder
50 ml Double Cream
1 small handful dried curry leaves
3 tbsp. extra virgin olive oil


Method

Cut the chicken into large cubes
Pour the wine into a large mixing bowl and add the curry powder
Crush the leaves into the bowl
Zest and juice the lemons and add to the bowl
Slice the tomatoes, peppers and asparagus and add to the bowl
Dice the onion, add to the bowl
De-seed the chilli pepper and halve lengthways. Slice and add to bowl
Crush the leaves and ginger into the bowl

Heat 2 tbsp oil in a medium wok
Pour the contents of the bowl into the wok and heat on medium for 10 minutes
Heat the rest of the oil in a small wok
Add the chicken and sear lightly till completely white
Add the chicken to the medium wok and stir thoroughly
Cover and simmer for ½ hour.
Stir in the double cream and cook, uncovered, for 10 minutes
Serve with rice.

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