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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. This is certainly very good information. Once in a while, though, you absolutely do not need to make a whole meal for your family or even just for yourself. Sometimes almost all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by remorse about slipping on your diet. This may be possible because lots of the popular fast food places are trying to make their menus better now. Here is how you can find appropriate food choices at the drive through.
Select a drive through at a restaurant that’s known for catering to people with better palates. Arby’s as an example, doesn’t offer burgers. Instead, a person’s options include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, whilst no stranger to the hamburger, additionally includes a lot of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds using its deep fried chicken parts and other terribly unfit items.
Standard logic tells us that one sure way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a number of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, permitting someone else cook dinner is just the thing you need. When you want healthy menu items, you do not have to feel guilty about visiting the drive through.
We hope you got insight from reading it, now let’s go back to chicken curry recipe. You can cook chicken curry using 15 ingredients and 12 steps. Here is how you do it.
The ingredients needed to make Chicken Curry:
- Provide 1 large onion
- Prepare 8 chicken thighs, skinned, boneless (about 800g)
- Provide 6 garlic cloves, roughly chopped
- Take 50 g ginger, roughly chopped
- Prepare 4 tbsp Oil
- Take 2 tsp cumin seeds
- Provide 1 tsp fennel seeds
- Provide 5 cm cinnamon stick
- Provide 1 tsp chilli flakes
- You need 1 tsp garam masala
- Use 1 tsp turmeric
- Provide 1 tsp caster sugar
- Get 400 g can chopped tomatoes
- Use 250 ml hot chicken stock
- Prepare 2 tbsp chopped coriander
Instructions to make Chicken Curry:
- Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes
- Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened. you might need to add an extra ladleful of stock or water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
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