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Active Time: 15 Minutes
Total Time: 45 Minutes
Yield: Serves 4
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RECIPE INGREDIENTS
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DIRECTIONS
Heat 3 tablespoons of the ghee in a large frying pan, add the chicken in batches and cook, stirring, over a high heat until the chicken is golden brown; remove from the pan.
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Reheat the pan with the remaining ghee, add the onions, garlic, ginger, spices and chili and cook, stirring, until the onion is soft and the spices are fragrant. Add the undrained tomatoes, stock and coconut cream and bring to a boil. Chop the vegetables and add. Simmer, uncovered, for about 20 minutes, or until the vegetables are tender and the sauce is thickened. Return the chicken to the pan and simmer until the chicken is tender. Stir in the coriander (cilantro).
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You will need 4 ovenproof 2-cup-capacity serving dishes. Cut 4 rounds of pastry large enough to fit the tops of the dishes. Divide the curry mixture among the dishes. Lay the pastry on top of the dishes and brush lightly with the milk. Place the dishes on a baking sheet and bake at 450 degrees F for about 10 minutes, or until the pastry is well puffed and golden brown.
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Three Accompaniments:
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Finely chop the cucumber, combine with the yogurt and mint and mix well. Chop the coriander and combine with the tomatoes and lime juice in a bowl. Mix well.
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Serve the yogurt mixture, tomato mixture and chutney in separate bowls.
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Serve the chicken curry immediately with the three accompaniments.
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The curry and accompaniments can be made a day ahead. Reheat the curry in a pan until hot before topping with pastry and completing.
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*Ghee is clarified butter.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
80g |
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