Indian Curry Chicken And Vegetables Recipe - http://bit.ly/2ky9xAs
I served it over black sticky rice for a really beautiful presentation. Will add prawns or chicken next time (at my mums request) but more than happy with the veg alone. I need it for survival. Ingredients 1 h servings 427 cals for serving adjustment Serving size has been adjusted! Original recipe yields 6 servings Adjust US Metric Note: Recipe directions are for original size. Remove chicken from pan and set aside.
Season to taste with salt. Didn't have yogurt, so I just used a full can of coco. I allowed the chicken to cook along with the veggies on medium-high flame for 25-30 minutes, stirring every 5 minutes. You would start off sauteing vegetables and leave the shrimp to the last five minutes of cooking. We'll definitely make this again. I doubled the seasonings and added some Jamaican peppers.
Yum! by Pattokach, 6/22/2013 Very good, easy to make replacements and adjustments to ingredients. Read more Anne-la-banane 1/3/2010 Absolutely delicious. Close Share: Food.com Pinterest Facebook Twitter Google+ . Easy to prepare and minimal ingredients needed. Add the ground cashews or cashew butter to the curry along with the coconut milk, and simmer gently uncovered, stirring until sauce is thickened, about 5-10 minutes. more of turmeric powder, 2) 1 more tomato, 3) Substituted the cayenne pepper with 1/4 tsp.