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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A delicious and easy curry to prepare, adapted from Taste of the Orient cookbook. Ingredients:
1 onion, finely chopped |
2 garlic cloves, finely chopped |
2 -3 fresh green chilies, finely chopped |
1 teaspoon turmeric |
1 tablespoon coriander seed, ground |
1 kg chicken piece |
600 ml coconut milk |
20 g ghee |
salt, to taste |
1 teaspoon lemon juice |
Directions:
1. In a deep pan and on a medium heat fry all the ingredients, omitting the coconut milk, chicken pieces and the lemon, for 2 - 3 minutes. Add the coconut milk and the chicken pieces to the mixture and stir well. Lower the heat to a minimum so the curry will simmer slowly and with the lid on cook for 30 - 45 minutes or until the chicken is tender, stirring occasionally. Add the salt to taste and the lemon juice and cook uncovered for 2 -3 minutes. Serve with steamed rice.
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