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martes, 20 de diciembre de 2011

Curied Chicken Casserole (serves 4)


50 gr (2 oz) butter
2 large onions, finely chopped
1 clove garlic, crushed
1 green chili, seeded and finely chopped
2,5 cm (1 inch) piece fresh root ginger, peeled and finely chopped
1 tsp turmeric
1/2 tsp ground cardamon
1 tsp ground coriander
1 tsp groung cumin
1 tsp salt
450 ml (3/4 pint) plain yogurt
4 chicken quarters skinned

Melt the butter in a flamproof casserole, add the onions and fry until softened.  Stir in the garlic, chilli, ginger, turmeric, cardamon, coriander, cumin and salt and cook, stirring, for 5 minutes.  Stir in the yogurt, then add the chicken pieces to the casserole and spoon the spice mixture over them.  Cover and cook in a preheated moderate oven, 160ºC (325ºF), for 1 1/2 hours or until the chicken is tender.

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