CHICKEN CURRY
Like I stated in my tales right this moment I’m no professional in Indian delicacies. Like in any respect. However I really like the style of curry so I experimented and got here up with my very own model of the traditional dish. I ‘made do’, as my mum would say, with what I had in my fridge, substituting almond milk for the extra conventional coconut milk. No matter you select to do I like to recommend the non-obligatory chilli powder coz the kick it makes is simply 👌🏼
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2 tsp curry powder
salt & pepper, to style
half tsp floor ginger
half tsp turmeric
sprint of chilli powder
2 rooster breasts, reduce into chunks
1 massive onion, diced
2 cloves of garlic, minced
1 bell pepper, chopped into small items
1 cup scorching water
half cup almond milk
1 tbsp cornflour
1 tbsp chilly water
Warmth olive oil in a pan over medium warmth.
Sauté spices in olive oil till aromatic.
Add in onion and proceed to sauté till translucent.
Add in garlic and pepper.
As soon as pepper begins to melt add half quantity of scorching water and almond milk.
Combine till thickens then add rooster, add remainder of water and ensure sauce covers rooster items.
Make slurry with cornflour and chilly water, add to pan.
Let simmer for 10 minutes till thickens.
Serve over rice, garnished with contemporary parsley (or coriander if u like)
Get pleasure from!
💚 Tanya