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Receta Chicken Curry On Sour Cream Crust
by Global Cookbook

Chicken Curry On Sour Cream Crust
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Ingredientes

  • 500 gm boneless, skinless chicken, e.g. breast or possibly thigh meat
  • 3 x cloves garlic, crushed
  • 1 x onion, peeled
  • 1 tsp grated fresh ginger
  • 1 x lemon, Zest of
  • 1 1/2 tsp grnd coriander
  • 1 tsp grnd cumin
  • 1 tsp turmeric
  • 3/4 tsp chilli pwdr Salt and grnd black pepper
  • 1 Tbsp. flour
  • 1/2 c. coconut cream
  • 1/2 can plum tomatoes
  • 125 gm bitter
  • 315 gm lowfat sour cream
  • 1 x egg
  • 185 gm self-raising flour
  • 1 Tbsp. fresh parsley
  • 1 tsp curry pwdr, optional

Direcciones

  1. Dice the chicken into bite-size pcs.
  2. Place the oil into a saute/fry pan. Add in the onion, garlic and ginger and cook slightly. Add in the spices and cook for 1 minute.
  3. Add in the chicken and cook for a couple of min, then add in the flour and stir well.
  4. Add in the tomatoes, coconut cream, lemon zest and seasoning.
  5. Simmer till the chicken is cooked and a rich, creamy sauce is achieved.
  6. For the Crust:Place the butter, lowfat sour cream and egg into a bowl and mix to combine.
  7. Stir in the flour, parsley and curry pwdr to create a soft dough.
  8. Press the dough into a lightly greased earthenware dish, working it well up the sides, to a thickness of 12mm (1/2").
  9. Spoon in the filling, cover with foil and bake at 180 C for 35 min.
  10. Uncover and bake for a further 10 min, or possibly till golden and crusty.