Summary
THIS mild and creamy homemade chicken curry will keep you away from the takeaways! INGREDIENTS 2 teaspoons oil, vegetable 1 large onion, thinly sliced 2 cloves garlic, crushed 500g chicken, breast, skinless, raw, boneless, cut into chunks 1 tablespoon curry powder, mild 1 teaspoon (level) coriander, dried 1 cube stock cube, vegetable, chicken, make up to 400ml with hot water 25g coconut, desiccated 25g almonds, ground 25g sultanas 150g yoghurt, Greek, 0% fat 1 portion banana, sliced 1 pinch salt, black pepper, freshly ground 15g almonds, flaked 3 sprigs coriander, fresh, to serve METHOD Heat the vegetable oil in a large saucepan. Add the onion and garlic and cook, stirring, for 4-5 minutes over a low heat. They should be soft and just lightly browned.
Add the chicken chunks and cook for another few minutes to seal them on the outside. Stir in the curry powder and ground coriander and cook for a few more seconds.See the full content of this document
Extract
Chicken Passanda ; Recipe of the Week
Pour in the stock, then add...
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