Sun, 14 April 2024
INGREDIENTS:
2 white onions finely diced
1 thumb sized piece of ginger finely minced
5 cloves of garlic finely minced
4 breasts of Irish chicken cut into bite size pieces
4 cups of cooked boiled rice
2 large carrots diced
2 large courgettes diced
1 handful of dried fruit eg raisins
1 can of chopped tomatoes
1 tablespoon of tamarind paste
1 can of coconut milk
2 tablespoons tomato paste
1 tablespoon fenugreek
1 tablespoon ground coriander
1 tablespoon cumin seeds
1 teaspoon black pepper
1 tablespoon black mustard seeds
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dried fennel
3 garlic cloves
METHOD:
1). Dry roast the spices (fenugreek, coriander, cumin seeds, black pepper, dried fennel, mustard
seeds) by frying in a hot pan. Allow to cool & grind to a powder.
2). Lightly fry the onion for 3 minutes & then add the garlic & ginger.
3). After 3 minutes, add the tomato paste & a splash of water if necessary to prevent the onion
sticking to the pan.
4). Allow another 3 minutes before adding the spices.
5). After this it is time to add the chicken. Stir it well in the pan to coat it with the curry paste.
6). Add the carrot & courgette & mix everything well together.
7). Add the can of chopped tomatoes & cook gently for 5 minutes.
8). Add the dried fruit & tamarind paste.
9). Pour in the coconut milk & gently cook for further 2 minutes.
10). Serve with boiled rice & top with mango chutney, natural yoghurt & toasted flaked almonds
if desired
