Chicken Curry | Recipe : How to make

Chicken-Curry

Chicken Curry

The aromas and flavors are a joy to the faculties! It is best presented with crisp Naan bread and Jasmine or Basmati rice.

This is an adjustment of yellow chicken curry from India. The aromas and flavors are a joy to the faculties! It is best presented with crisp Naan bread and Jasmine or Basmati rice. A provincial and true speedy Indian one-pot stuffed with huge amounts of hot Asian flavors and fragrant coriander

Ingredients:

  • 1 tbsp butter
  • 1 cup cleaved apple
  • 1 cup cut celery
  • 1 clove garlic, minced
  • 1/2 cup cleaved onion
  • 2 tbsp cornstarch
  • 2 to 3 tsp curry powder
  • 3/4 cup icy chicken stock
  • 2 cups milk
  • 2 cups cooked chicken, diced
  • 1 (3 ounce) can mushrooms, depleted
  • Salt to Taste

Rice Ring

  • 1/4 cup butter
  • 1/2 cup cleaved onion
  • 1/4 cup fragmented almonds
  • 1/2 cup light raisins
  • 6 cup hot cooked rice
  • 6 1/2 cup ring mold

Preparation method of Chicken Curry

  • Melt butter in pan; include apple, celery, garlic and onion. Fry until onion is delicate. Consolidate cornstarch, curry powder, 3/4 teaspoon salt and soup.
  • Stir into onion blend; include milk. Fry until thickened, blending continually. Include chicken and mushrooms; mix and warmth through. Serve over rice ring.
  • Rice Ring:
  • Melt butter in skillet include onion and almonds (until brilliant). Include raisins; heat until full. Add all to rice and blend.
  • Press blend into greased mold. Unmold on the double on platter and fill with Indian chicken
  • Enjoy the Chicken Curry with your family.
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