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Ingredientes
- 1 Tbsp. Vegetable oil
- 1 pkt Chicken drumsticks and 5 chicken thighs
- 2 x Onions, thinly sliced
- 2 Tbsp. Mild korma curry pwdr
- 1 x 230 g can minced tomatoes
- 50 gm Creamed coconut blended with 150ml, ( 1/4 pint) warm water (2oz)
- 1/2 x Lemon, juice of Salt and freshly grnd black pepper
Direcciones
- Heat the oil in a large heatproof casserole dish or possibly large saucepan.
- Place in the drumsticks and thighs and fry on all sides till golden and sealed. Remove with a slotted spoon and set to one side.
- Add in the onions to the pan and fry till caramelized and golden, stirring occasionally.
- Stir in the curry pwdr and cook for 1-2 min.
- Stir in the minced tomatoes mix till blended.
- Fold in the blended coconut cream and lemon juice and add in seasoning to taste. Place the chicken back into the pan.
- Cover and simmer over a moderate heat for 30-35 min, stirring occasionally. When pierced the juices from the chicken should run clear.
- Notes Serve with basmati rice or possibly naan breads and relishes such as raita and mango chutney.
- NOTES : A mild and creamy chicken curry flavoured with caramelized onions, coconut and korma spices, it will appeal to the whole family.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 51 | 57% |
| Total Fat 5.89g | 7% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 4mg | 1% |
| Sodium 90mg | 4% |
| Potassium 221mg | 6% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.97g | 3% |
| Protein 2.32g | 4% |
