Bean stew chicken curry
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Bean stew chicken curry |
add-ins
1 medium onion, generally cleaved
3cm root ginger, generally cleaved
2 garlic cloves, generally cleaved
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp turmeric
¼ tsp hot bean stew powder or ½ tsp cayenne pepper
230g can cleaved tomatoes
350g potatoes, peeled and cut into unpleasant pieces
500g boneless skinless chicken breasts, cut into 3cm pieces
½ tsp garam masala
2 tbsp slashed new coriander
regular yogurt, to serve
technique
Barrage the onion, ginger and garlic in a nourishment processor with 1 tbsp water until smooth.
Sear the cumin seeds in oil for a couple of seconds. Include the onion glue and tan over a medium high temperature. Include a dash of water on the off chance that it begins to get.
Sprinkle in the turmeric and bean stew. Include the tomatoes and broil for 5 minutes. Blend in the potatoes and 250ml/9fl oz high temp water. Cook secured for 10 minutes.
Include the chicken and garam masala. Stew for 15-20 minutes until cooked. Season with salt. Tip into a vessel, scramble over coriander and present with enhanced rice and common yogurt.
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