Wednesday, 22 January 2014

Chicken & Veg Curry.

Last night I made another curry dish. This one was as good, if not better, than the one I made last week. For starters I made the rice with 2 eggs, and made the pieces of egg bigger- always a bonus! (I love egg!!) I also put more of a tomato base and extra chillies into this one~ then slow cooked it all in one pot together. Full of flavour!!


RECIPE:

  • Chicken breast ~ 2-3
  • Sweet Potato ~ 1
  • Carrot ~ 2
  • Onion 
  • Mushroom
  • Tomatoes ~ 2 cups or 1 tin and 8-10 cherry tomatoes 
  • Garlic ~ 4 cloves, crushed
  • Coconut Milk
  • Curry Powder ~ 1 table spoon
  • Tandoori and Madras Powder ~ 1 table spoon of each 
  • Chicken Stock
  • Pataks Tikka paste ~ 1 table spoon
  • Salt & Pepper
  • Corriander ~ fresh, lots
  • Chillies - fresh, lots of them!

  • Cut/chop/crush/dice all ingredients
  • Put in a big oven dish/pot/bowl or a slowcooker
  • Cook on high heat for 1 hour
  • Then medium heat until cooked through
  • Serve with Egg Fried Cauli Rice and Ghee sautéed Kale
  • and Enjoy!!!



TIP: When cooking Cauli Rice, cook it for an extra 30 seconds on each side~ let is stick, brown and crisp a little. This is what gives it the amazing flavour!! 😊 


Sofit xxxxxxxx

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