So that you is perhaps making ready Easy chicken curry recipes for your family however this ideas may be useful.
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In the previous couple of years, Air Fryers have turn into very popular in addition to a necessary kitchen appliance. Essentially an amped-up countertop convection oven, it is quite often recommended by cooking specialists to prepare frozen food, bake cookies, and even fry bacon, hen and different meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has lots much less fats. This cooking methodology might also cut down on some of the other dangerous results of oil frying.


Easy chicken curry
Easy chicken curry

Before you jump to Easy chicken curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to easy chicken curry recipe. To cook easy chicken curry you need 16 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Easy chicken curry:
  1. Provide 25 grams fresh ginger
  2. Use 4 garlic cloves
  3. Provide 1 onion
  4. Get 3 tbsp tomato puree
  5. You need 300 grams chicken, diced
  6. Get 1 small handful of curry leaves
  7. Provide tsp cumin seeds
  8. You need tsp mustard seeds
  9. Use 1 a handful of fresh coriander
  10. Prepare 1 tbsp turmeric
  11. Prepare 2 tbsp garam masala
  12. You need 1 red pepper
  13. Take 3 fresh chillies
  14. Use 20 grams butter
  15. Use 1 tbsp double cream
  16. Get 1 sunflower oil
Steps to make Easy chicken curry:
  1. Halve the onion and the pepper, then add half of each to a food processor along with the garlic, ginger, one of the chillies, tomato puree and half of the garam masala and turmeric. Add a dash of oil and then blitz into a thick paste
  2. Melt the butter in a frying pan with a dash of oil and add the cumin and mustard seeds. Slice the remaining onion and pepper and fry for 5 minutes along with the diced chicken and half the curry leaves.
  3. Stir in the paste and fry for a further five minutes, then add the boiling water, the remaining curry leaves, garam masala and half the coriander. Deseed and chop the remaining chillies, then add half to the curry. Bring to the boil, then turn the heat down and simmer for 20 minutes, until the curry has thickened. Season with salt, to taste
  4. Stir in the double cream and then turn off the heat. Garnish with the remaining coriander and chillies and serve with boiled rice or naan.

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