| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
pk |
Chicken drumsticks and 5 |
|
|
; chicken thighs |
| 2 |
|
Onions; thinly sliced |
| 2 |
tb |
Mild korma curry powder |
| 1 |
|
230 g can chopped tomatoes |
| 50 |
g |
Creamed coconut blended with 150ml; ( 1/4 pint) hot |
|
|
; water (2oz) |
| 1/2 |
|
Lemon; juice of |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a large heatproof casserole dish or large saucepan.
Place in the drumsticks and thighs and fry on all sides until golden
brown and sealed. Remove with a slotted spoon and set to one side.
Add the onions to the pan and fry until caramelized and golden brown,
stirring occasionally.
Stir in the curry powder and cook for 1-2 minutes.
Stir in the chopped tomatoes mix until blended.
Mix in the blended coconut cream and lemon juice and add seasoning to
taste. Place the chicken back into the pan.
Cover and simmer over a moderate heat for 30-35 minutes, stirring
occasionally. When pierced the juices from the chicken should run
clear.
Notes Serve with basmati rice or naan breads and relishes such as
raita and mango chutney.
Converted by MC_Buster.
NOTES : A mild and creamy chicken curry flavoured with caramelized
onions, coconut and korma spices, it will appeal to the whole family.
Converted by MM_Buster v2.0l.
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