Tuesday, August 27, 2013

20130825 Martha Stewart's Chicken Curry

I tweaked Martha's recipe a bit by using regular curry powder (couldn't find Jamaican curry powder), using more peas, using more coconut milk instead of adding water, and cooking it in a slow cooker. A very fragrant and soft chicken dish!
3 chicken legs, each cut into two pieces
3tbsp curry powder
1tsp ground cumin
2 small onions, chopped
1 garlic clove, crushed
4 small carrots, thinly sliced
300g frozen peas
450ml coconut milk
Olive oil
Salt and pepper
1. In a pan, heat olive oil and brown chicken for about 5 minutes on each side. Put chicken into the slow cooker. 
2. Brown onion in the pan for about 5 minutes. Add carrots and spices, and cook for about 5 minutes. Pour them into the slow cooker. 
3. Add the frozen peas and coconut milk into the slower cooker. Pour coconut milk all over the dish, and cook on low heat for about 6 hours. 
4. Serve with white basmati rice. 

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