Читать книгу How To Cook 50 Cultural Recipes - Carsa Mehreen - Страница 6

half medium onion chopped

3 pinches of fenugreek/paprika

salt

frozen garlic cube

handful of sliced frozen mixed peppers

3 medium potatoes peeled &

cut (1 1/2 inch both sides)

cold water

2 tbsp mild curry powder

1/2 tsp garlic salt

1 1/2 tsp granulated sugar

handful of fresh chopped coriander

100 ml coconut milk

4 tbsp chopped tin tomatoes

cooking oil

6 pieces of chicken (thighs/drumsticks)

Add cooking oil to a non stick baking tray and then add the chicken and potatoes. Put in the oven to cook on gas mark for 1 hour or until cooked. Turn them over half way through cooking time. Once cooked add the oil from the baking tray, to a non stick pan and heat for 15 seconds on medium heat. Then add the onion, garlic, mixed peppers, fenugreek, paprika and 3/4 tsp salt, fry until golden brown.

Now add the cooked chicken and potatoes and fry for 1 1/2 minutes, moving them around gently. Then add 500 ml cold water and allow to heat until boiling point. Once its reached boiling point add the curry powder, garlic salt, sugar, coriander, coconut milk and tomatoes and mix in well. Simmer for 2-3 minutes, stirring occasionally.

Serves 2-3