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Chicken Curry
by Antony Worrall Thompson.
INGREDIENTS
3 tbsp vegetable oil
2 onions, finely sliced
2.5cms fresh root ginger, chopped
1 chilli, chopped
2 cloves of garlic, peeled and finely chopped
3 tbsp coriander, roughly chopped
tsp ground turmeric
1 tsp chilli powder
2 tsp ground garam masala
800g boneless chicken thighs, cut into bite-sized pieces
200ml coconut milk
2 tomatoes, quartered
Salt
Rice to serve
METHOD
Heat the oil in a medium saucepan, add the onions and cook until golden brown. Add the ginger, chilli, garlic and ground spices. Mix well for one minute, then add the chicken. Cook, stirring, over a moderate heat for five minutes.
Reduce the heat to very low and add the coconut milk. Cook for a further ten minutes or until the chicken is thoroughly cooked. Stir in the tomatoes and add salt to taste. Cook for a final five minutes to blend the masala well. Stir in the coriander and serve hot with rice.
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Weather for Bedford
Sunday 27 May 2012
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Temperature: 10 C to 25 C
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