Almond chicken curry with curry leaf and toasted coconut basmati rice Recipe
Ingredients
3/4 cup (90g) almond meal
1 cup (250ml) water
1 tbs ghee
2 brown onions, cut into wedges
2 tsp finely grated fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
8 (about 800g) chicken thigh fillets, halved
2 tsp garam marsala
1/2 cup (125ml) cream
Toasted flaked almonds and coriander leaves, to serve
Almond chicken curry with curry leaf and toasted coconut basmati rice Recipe
Method
Step 1
Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
Step 2
Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
Step 3
Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.
Step 4
Meanwhile, to make the curry leaf and coconut rice, heat a large saucepan over high heat. Add the coconut; cook, tossing, for 2-3 minutes or until toasted. Transfer to a bowl. Melt ghee in pan; add curry leaves and cook, stirring for 1 minute or until fragrant. Add the Sunrice basmati rice and half the coconut and stir to combine. Add the stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat. Set aside, covered, for 5 minutes to rest. Sprinkle with remaining coconut.
Step 5
Sprinkle chicken curry with flaked almonds and coriander. Serve immediately with curry leaves rice.
Ingredients
3/4 cup (90g) almond meal
1 cup (250ml) water
1 tbs ghee
2 brown onions, cut into wedges
2 tsp finely grated fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
8 (about 800g) chicken thigh fillets, halved
2 tsp garam marsala
1/2 cup (125ml) cream
Toasted flaked almonds and coriander leaves, to serve
Almond chicken curry with curry leaf and toasted coconut basmati rice Recipe
Method
Step 1
Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
Step 2
Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
Step 3
Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.
Step 4
Meanwhile, to make the curry leaf and coconut rice, heat a large saucepan over high heat. Add the coconut; cook, tossing, for 2-3 minutes or until toasted. Transfer to a bowl. Melt ghee in pan; add curry leaves and cook, stirring for 1 minute or until fragrant. Add the Sunrice basmati rice and half the coconut and stir to combine. Add the stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat. Set aside, covered, for 5 minutes to rest. Sprinkle with remaining coconut.
Step 5
Sprinkle chicken curry with flaked almonds and coriander. Serve immediately with curry leaves rice.
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