UKMH Chicken Curry
UK Men’s Health Magazine Chicken Curry or UKMH Chicken Curry is specially for anyone that want to have a good curry without feeling guilty after eating it. I took this recipes from the August 2007 Edition of UK Men's Health Magazine. Enjoy :-)
- 1 Tablespoon of low fat spread - 200g Brown long grain rice - 2 Tablespoon of ginger root slices - 1 Large onion - 3 Cloves garlic - 1 Stick of cinnamon - 2 Tablespoons of salt - 3 Tablespoons of vegetable oil - 2 Tomatoes - 2 Tablespoon of coriander seeds - 2 Tablespoon of cumin seeds - 1 Tablespoon of garam masala - A Pinch of cayenne pepper - 225g Skinless chicken breast - 375ml Chicken stock - 250ml Plain yogurt - 100g Fresh green peas
Cooking The Rice - Wash the rice and strain it in a colander. - Start frying the low fat spread in a large pot with a tight-fitting lid over a high heat. - Add the rice and stir until it's coated in the low fat spread and turning translucent. - Add a liter of water, bring to the boil, then stick the lid on the pot and turn the heat down to the lowest setting. - Leave the rice cooking on low for about 45 minutes with the lid on, then turn the heat off and keep the lid on until you ready to serve it. Cooking The Chicken - Chop the chicken into bite-sized pieces. - Chop the onion, garlic and ginger. - Sauté the onion, garlic and ginger in the oil with the pinch of salt and the cinnamon stick in the pot, over the medium heat - Sauté for about 5 minutes until they soften, then put the tomatoes in a mixer. Add the blended tomatoes in the mixture of the sautéed items, and keep sautéing for about 5 minutes more. - Put the chicken stock and the chicken breast. Stir well and cook over a medium heat for about 10 minutes. - Reduce the head to medium low and simmer the curry for about 15-20 minutes more so. - Put the cayenne pepper, and add the peas and cook for 5 minutes until just tender. - Stir in the yogurt and take the curry off the heat. Remove the cinnamon stick. - Fluff the rice with a fork and the rice can be eaten together with the curry. - UKMH Chicken Curry can be served for 4 people
Use the side of the spoon to peel the skin off ginger Reduce the cayenne in the curry if you don't like the curry to be hot.
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