JALFREZI/KORMA CHICKEN CURRY
- Preparation and cooking time
- Prep:
- Cook:
- 1 HOUR OR OVERNIGHT IN FRIDGE
- Easy
- Serves 2
Ingredients
- 2 TBSP PATAKS JALFREZI PASTE
- 1 TBSP PATAKS KORMA SPICE PASTE
- 3 CHICKEN THIGHS SKINNED & BONED
- 1 SMALL RED ONION
- 1 GREEN PEPPER
- 6/8 CARDAMOM PODS
- 1/2 TIN CHOPPED TOMATOES
- 1 PATAKS CREAMED COCONUT SACHET
SERVE WITH
- 2 TBSP PATAKS JALFREZI PASTE
- 1 TBSP PATAKS KORMA SPICE PASTE
- 3 CHICKEN THIGHS SKINNED & BONED
- 1 SMALL RED ONION
- 1 GREEN PEPPER
- 6/8 CARDAMOM PODS
- 1/2 TIN CHOPPED TOMATOES
- 1 PATAKS CREAMED COCONUT SACHET
- BASMATI RICE
- RAITA
- NAN BREADS
Method
- STEP 1COAT THE CHICKEN THIGHS WITH JALFREZI PASTE COVER AND PLACE IN FRIDGE FOR 1 HOUR OR OVERNIGHT IF TIME ALLOWS
- STEP 2FINELY CHOP ONION AND CHOP PEPPER IN TO 1/2" PIECES
- STEP 3OVER MEDIUM HEAT USING A PAN OR WOK SPRAY LIGHT OIL ADD ONION, PEPPER & CARDAMOM PODS COOK GENTLY UNTIL JUST GOING SOFT 5/10 MINS
- STEP 4ADD CHOPPED TOMATOES AND CREAMED COCONUT TO VEG UNTIL COCONUT HAS BLENDED THEN ADD THE CHICKEN UNTIL SIMMERING
- STEP 5TRANSFER INGREDIENTS TO A SLOW COOKER COOK ON LOW FOR 2/3 HOURS (IF LOOKING TOO DRY ADD 1TBSPN OF WATER)
