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Clover Milk Chicken Curry

Milk Chicken Curry

Clover Milk Chicken Curry

Recipe by Sue Ann Allen

600g Chicken Leg and Thigh portions
1 1⁄2 cups chopped shallots
3 1/2 Tbsp vegetable oil
1 tsp tumeric salt to taste
1 Tbsp freshly minced garlic
2 Tbsp freshly minced ginger
1 1⁄2 Tbsp red chilli powder
1 tsp chilli flakes
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp garam masala
1 cup Clover Care milk
1⁄2 cup chopped coriander leaves and stems (plus more too garnish)
1⁄2 onion finely chopped
2 tsp cumin seeds
2 tsp fine salt Basmati rice


Method:

Add 1 teaspoon of oil to a heavy based casserole pan, add the onions plus 2 tablespoons of water. Cook over medium heat until translucent. Remove from the pan and set aside.
Sing the same pan, add 2 tablespoons of oil and brown the chicken over medium-high heat for2-3 minutes. Add tumeric and season well with salt. Reduce heat slightly, cover with a lid and allow to cook for a further 5 minutes.
Add ginger and garlic, chilli powder and chilli flakes, mix well. Add onion, cumin and coriander and mix to combine, then add the garam masala, cover and allow the chicken to cook in the spices for a further 10 minutes.
Remove the lid, add the clover care milk, combine and allow another 5 minutes of cooking for all of the flavours to infuse into the milk. Add the freshly chopped coriander and allow to simmer until the chicken is soft and cooked all the way through.
Turn of the heat, give the curry another good stir and then allow it to rest for a few minutes before serving


For the rice:

Gently fry the onion in 1⁄2 Tbsp oil, add the cumin seeds and allow them to cook for a further 30 seconds. Add the rice and salt, then cover with water to about 1 1/2 cm above the rice line. Bring to the boil, then reduce to a simmer and cover with a tight fitting lid and cook until soft.

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