The Foolproof 30 Minute Chicken Curry

Por Chef Jack Ovens · 30 min

Ingredientes

Modo de preparo

1. Put the chicken and the marinade ingredients (garlic, ginger, garam masala, ground coriander, ground turmeric, salt and pepper) into a bowl and combine. Use right away or marinate for up to 48 hours.
2. In a large pan over medium heat, add the oil, garlic, chilli, garam masala, ground coriander, ground turmeric and chilli powder. Toast for 2 minutes until very fragrant.
3. Add the crushed tomatoes, sugar, kasoori methi and seasoning, and mix well. Bring to a boil, cover and cook for 10 minutes.
4. Add the marinated chicken and cook covered for a further 20 minutes, stirring occasionally. Check the seasoning and remove from the heat.
5. Meanwhile, put the rice, cold water and any optional aromatics into a saucepan. Bring to a boil, reduce to low, cover and cook for 12 minutes.
6. Leave the rice covered off the heat for 5 minutes, then remove the lid and fluff with a fork or spatula.
7. Serve the curry with the rice, garnished with chilli and coriander.

Resumido do vídeo de Chef Jack Ovens. Assista para ver os detalhes.

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