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Chicken and yoghurt curry with almonds, carrots and sultanas.

Here is a recipe that celebrates ICC World Cup Cricket 2019 coming to Somerset.

I have been very excited to have had an opportunity to cook my curries for the World Cup Cricket this year in conjunction with Somerset County Cricket club the teams coming to play and fixtures are as follows:

  • Afghanistan v New Zealand, Saturday June 8th (Day/ Night)
  • Pakistan v Australia, Wednesday June 12th
  • West Indies v Bangladesh, Monday June 17th

 

So excited.

To celebrate here is a recipe to welcome the mens teams to Somerset.

Ingredients

Chicken curry ingredient

350g chicken thigh meat

2-3 tbsp rapeseed oil

20-30g ginger peeled and chopped

3 cloves garlic – chopped

1-2 green chillies chopped

1 medium onion – sliced

200ml peeled plum tomatoes

2 tbsp natural yoghurt

 

Ingredient to shallow fry

2 tbspn vegetable oil – more if required

1 carrot peeled and cut into rounds

1 tbspn sultanas

1 tbspn flaked almonds

 

Toppings

2-3 tbps freshly chopped coriander

1 fresh tomato – chopped

2.5cm peeled fresh ginger – julienne

 

Spices

3 tspn crushed coriander seeds

1/2 tsp turmeric powder

1/4-1/2 tsp chilli powder

1.5 tsp Bini garam masala

3/4-1 tsp salt or to taste

 

Method

  1. Ingredients for shallow frying
    • In a wok or wide frying pan – heat the oil and fry the carrots until golden, remove from the oil and then the sultanas so they swell and remove from the pan onto a plate. Add the flaked almonds and toast until golden in colour. Set aside on a plate.

2.  Chicken curry

  • Heat the oil in a large frying pan and add the ginger, garlic and chilli paste. Cook on a medium setting until golden. Add the onion and cook for 8-10 min on a low -medium setting until they turn golden brown. Next, add the spices and salt, stir well and add the chicken. Seal the meat ensuring the chicken is cooked all around ( no longer pink), then add the tinned tomatoes and yogurt. Stir well and pop the lid on for 10 minutes and cook on a low setting.

3. Assemble the curry

  • Once the chicken has cooked ( the meat shoudnt be pink in the middle of the meat), plate up as desired.
  • Top with freshly chopped tomatoes, fried carrot,  sultana, chopped coriander, toasted almonds and julienne ginger.

 

Top tips

You can add more heat to the curry by adding more green chilies.

Serve with your favorite rice dish

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