Creamy Chicken Curry with lemon basmati rice
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Cooking Tips:
Serves:
Cook Time:
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Cooking Ingredients:
For the curry:
2 tbsp vegetable oil
1 Onion, finely chopped
3 tbsp mild or medium curry paste
600 g chicken breast, cut into bite-sized pieces
1 1/2 tsp turmeric
250ml Chicken stock(made with 1/2 stock cube)
1/2 x 200g block creamed coconut
juice 1/2 lemon
1 tbsp fresh corriander, chopped salt and freshly ground pepper
For the lemon basmati rice
250g Basmati rice
1 tsp turmeric
grated zest 1 lemon
1 tbsp butter
juice 1/2 lemon
1 tbsp fresh coriander, chopped
diced tomato, cucumber and red onion to serve
Cooking Method:
1) For the curry, heat the oil in a large saucepan over a low heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir friy for 6-8 minutes, until chicken is lightly browned.
2) Heat the chicken stock over a low heat until simmering, add the creamed coconut, roughly chopped, and stir until melted. Pour the stock mixture over the chicken and onions and bring to the boil. Reduce heat, cover, and cooked gently for 20 - 25 minutes, until the chicken in tender and cooked through.
3) Meanwhile, for the lemon basmati, bring a large pan of water to the boil and add the turmeric and lemo zest. Add the rice and cook following pack instructions. Drain, then gently stir through the butter, lemon juice and coriander. Cover and keep warm until ready to server.
4) Just before serving the curry , stir in the lemon juice and coriander and season to taste. Serve immediately with lemon basmati rice, scattered with the diced tomato, cucumber and red onion.
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