Chicken Curry On Sour Cream Crust
| 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 | t | Grated fresh ginger |
| 1 | Lemon, Zest of | |
| 1 1/2 | t | Ground coriander |
| 1 | t | Ground cumin |
| 1 | t | Turmeric |
| 3/4 | t | Chilli powder |
| Salt and ground black pepper | ||
| 1 | T | Flour |
| 1/2 | c | Coconut cream |
| 1/2 | Plum tomatoes | |
| 125 | g | Bitter |
| 315 | g | Sour cream |
| 1 | Egg | |
| 185 | g | Self-raising flour |
| 1 | T | Fresh parsley |
| 1 | t | Curry powder, optional |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: 128.5mg
Sodium: 1251.3mg
Potassium: 604.1mg
Carbohydrates: 12.1g
Fiber: 2.2g
Sugar: 5.5g
Protein: 17g