Mild chicken curry

2 Tbspns oil

1 Large onion, chopped

3 Cloves garlic, crushed

1 1/2 Tspns garam masaia

1 1/2 Tspns coriander

1 Tspn ginger

1 Large flavorite tomato, chopped

1 Cup sour cream or yoghurt

1kg Chicken fillets, diced

1/2 Tspn turmeric

2 Tbspns desiccated coconut

3 Tbspns sultanas

Heat oil, cook onion, garlic, garam masala, coriander and ginger for 1-2 minutes on medium heat. Add flavorite tomatoes and sour cream, cook a curther 2 minutes. Stir in chicken, turmeric, coconut and sultanas. Cover and cook on gentle heat for 15 minutes or until chicken is cooked. Stir occasionally. Serve with steamed basmati rice and pappadums.

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