MEALS WITH GROUND CHICKEN RECIPES
FAMILY MEALS: MILD CHICKEN CURRY RECIPE | BBC GOOD FOOD
A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and kids alike
Provided by Caroline Hire – Food writer
Categories Dinner, Main course
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield Serves 2 adults, 1 child
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
- Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
- Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
Nutrition Facts : Calories 409 calories, FatContent 26.7 grams fat, SaturatedFatContent 13.8 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 14.6 grams sugar, FiberContent 2 grams fiber, ProteinContent 25.2 grams protein, SodiumContent 1.3 milligram of sodium
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- Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
- Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
- Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
- Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
- Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
- Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
- Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
- Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
- Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.
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- Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
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- Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
- Halve and roughly chop the tomatoes, then stir them into the pan.
- Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
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