Fruity chicken curry by Annabel Karmel скачать в хорошем качестве

Fruity chicken curry by Annabel Karmel

Watch Annabel Karmel cook this delicious version of chicken curry. serves 4 people prep time 15 mins cook for 20 mins Ingredients • 1 tbsp sunflower oil • 1 medium onion, finely chopped • ½ red pepper, diced • 2 chicken breasts, cut into 2cm cubes • 1½ tbsp korma curry paste • 1 tsp garam masala • 200ml reduced-fat coconut milk • 200ml chicken stock • 2 tsp soy sauce • 1 tbsp mango chutney • 6 baby corn, sliced diagonally • 50g frozen peas • 2 tsp lime juice • 2 tsp cornflour For the rice • 200g basmati rice • 500ml water 1 First, cook the rice. Put it in a sieve and rinse under a cold tap. Shake it to drain thoroughly. 2 Place the water, rice and salt in a pan with a tight-fitting lid. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes until the water is absorbed. 3 Meanwhile, heat the oil in a frying pan. Add the veg, stir-fry for 3-4 minutes, then add the chicken and stir-fry until sealed. 4 Add the curry paste and garam masala, cook for 1 minute. Add the coconut milk, stock, soy sauce, chutney and baby corn. Bring to the boil and simmer for 3 minutes. Add the peas and lime juice, cook for 2-3 minutes until the chicken is cooked through. 5 Mix the cornflour with 2 tbsp water. Stir into the curry and heat through for a couple of minutes until thickened. 6 Line 4 x 9cm ramekins with cling film, and spoon the cooked rice inside. Press the rice down firmly, then turn out onto plates and peel away the cling film. Serve with the curry. COOK'S TIP Kids can help with every step of cooking the rice. They can also watch and learn how to stir-fry with the curry and, with adult supervision, help to add and stir in the ingredients.