Chicken and Apricot Curry

подготовка

1. Мелко игральная кость the onion and sauté gently in 1-2ст.л. olive oil for approx 10 мин.
2. После 5 mins add around 100ml of water
3. После 10 mins transfer the onions to a microwave safe bowl and microwave on full power for 5 минут
4. Deseed the peppers and cut into pieces around 2cm x 2cm.
5. Cut the chicken into 2cm cubes
6. Sauté the peppers on a medium-high heat in the same pan used for the onions. Add a little more oil if needed. The aim is to slightly blacken the peppers whilst leaving them firm
7. Once the onion is microwaved, very thoroughly blend into a smooth purée - this can take 2-3 minutes or more
8. Heat the coconut milk in a large deep pan until bubbling gently
9. Stir in the garlic-ginger paste well and cook on medium-high heat for around 1 minute
10. Reduce the heat to medium-low
11. Stir in the panch poran and restaurant mix and ensure mixed in well
12. Добавьте рыбный соус, sambal oelek and harissa paste to ensure the mix isn't too dry
13. Add in 1ст.л. of the garam masala, the madras curry powder and the tandoori masala and stir well
14. Add a little water if the mix is too dry and turn the heat back up to medium-high
15. Add in half of the blended onion mix and stir in well - it should spit
16. После 1 minute add in the rest of the blended onion
17. Add in the chicken, keeping the heat on medium-high. There should be enough sauce to cover all the chicken
18. Cook with a lid on for around 10 минут
19. Add in the peppers and apricots and cook for a further 5-10 минут
20. Stir in a second ст.л. of garam masala and then serve

Заметки

Ингредиенты

• 2ст.л. масло
• 700g boneless skinless chicken
• 3ст.л. чесночно-имбирная паста
• 2 сладкий красный перец
• 200g dried apricots
• 1 верить кокосовое молоко
• 1 ст.л. паста из хариссы
• 1ст.л. panch phoran
• 1ст.л. restaurant mix
• 1ст.л. тандури масала
• 2ст.л. гарам масала
• 2ст.л. Мадрасский порошок карри
• 1ст.л. Самбал Оелек
• 2 большой лук
• 1ст.л. рыбный соус

Оборудование

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