Bangalore-style Chicken Curry.
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Composition for Bangalore-style Chicken Curry:
- Require 3 tablespoons light olive oil/ vegetable oil/ sunflower oil.
- Give 2 - large onions, thinly sliced.
- Provide 6 cloves for garlic, finely chopped.
- Prepare 1 teaspoon tumeric.
- You need 1 teaspoon ground coriander.
- Provide 1 teaspoon - ground cumin.
- You need for Large bunch coriander.
- Give 3 - large green chillies, chopped.
- You need 8-12 pieces of chicken.
- Need 400 ml of chicken stock.
- Prepare 1 tin of unsweetened coconut milk.
- Provide 1 teaspoon for salt.
- You need 1-2 tablespoons - lemon juice.
- Need for Chilli flakes/ cayenne pepper.
- Give - Rice to serve.
Bangalore-style Chicken Curry steps:
- In a blender, food processor or Nutribullit blend the green chillies and coriander to form a paste..
- Heat oil in heavy bottom pan. Add onions and cook for 5 mins on a medium heat until softened and golden..
- Add the garlic, tumeric, ground coriander d ground cumin to the pan and cook for a further 3 mins..
- Add the chilli paste to the pan and cook for a further 10 mins on a low heat stirring constantly..
- Add the chicken to the pan and coat them in the spice mixture then add the stock coconut milk and salt..
- Bring to the boil then reduce heat, cover and simmer. Stir and turn the chicken occasionally until the chicken is cooked - around 45 mins..
- Stir in the lemon juice and season to taste with salt & pepper..
- Once the chicken is cooked, transfer to a serving dish and keep warm. Increase the heat and boil the coconut curry sauce until it thickens - around 5 -10 mins. This is also a good time to add more lemon juice, salt, chilli flakes or cayenne pepper to taste..
- Pour over cooked chicken pieces and serve with basmati rice or whatever rice you like and naan bread..
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