| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Boneless; skinless chicken, |
|
|
; e.g. breast or |
|
|
; thigh meat |
| 3 |
|
Cloves garlic; crushed |
| 1 |
|
Onion; peeled |
| 1 |
ts |
Grated fresh ginger |
| 1 |
|
Lemon; Zest of |
| 1 1/2 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Turmeric |
| 3/4 |
ts |
Chilli powder |
|
|
Salt and ground black pepper |
| 1 |
tb |
Flour |
| 1/2 |
c |
Coconut cream |
| 1/2 |
cn |
Plum tomatoes |
| 125 |
g |
Bitter |
| 315 |
g |
Sour cream |
| 1 |
|
Egg |
| 185 |
g |
Self-raising flour |
| 1 |
tb |
Fresh parsley |
| 1 |
ts |
Curry powder; optional |
INSTRUCTIONS
THE CHICKEN
FOR THE CRUST
Dice the chicken into bite-size pieces.
Place the oil into a saut. pan. Add the onion, garlic and ginger and
cook slightly. Add the spices and cook for 1 minute.
Add the chicken and cook for a couple of minutes, then add the flour
and stir well.
Add the tomatoes, coconut cream, lemon zest and seasoning.
Simmer until the chicken is cooked and a rich, creamy sauce is
achieved.
For the Crust:
Place the butter, sour cream and egg into a bowl and mix to combine.
Stir in the flour, parsley and curry powder to form a soft dough.
Press the dough into a lightly greased earthenware dish, working it
well up the sides, to a thickness of 12mm (1/2").
Spoon in the filling, cover with foil and bake at 180 C for 35
minutes.
Uncover and bake for a further 10 minutes, or until golden brown and
crusty.
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