Chicken and Onion Curry
Serves 4.
1 tablespoon lemon juice (1 lemon)
3 tablespoons sunflower oil
1 smashed garlic clove
2 green chillies (could use red), seeded and thinly sliced
1 teaspoon ground cumin
1 teaspoon ground turmeric
450g skinless, boneless chicken breast
2 large onions, thinly sliced
Method
In a large bowl mix lemon juice, 1 tbspn oil, garlic, chillies, cumin and turmeric.
Cut chicken into thin slices and put in bowl to marinate for at least 1 hour (could be overnight in fridge).
Pour remaining oil into frying pan.
When hot add chicken and seal over high heat for 1-2 mins.
Reduce heat and add any remaining marinade and the onions.
Cook gently till tender.
3 tablespoons sunflower oil
1 smashed garlic clove
2 green chillies (could use red), seeded and thinly sliced
1 teaspoon ground cumin
1 teaspoon ground turmeric
450g skinless, boneless chicken breast
2 large onions, thinly sliced
Method
In a large bowl mix lemon juice, 1 tbspn oil, garlic, chillies, cumin and turmeric.
Cut chicken into thin slices and put in bowl to marinate for at least 1 hour (could be overnight in fridge).
Pour remaining oil into frying pan.
When hot add chicken and seal over high heat for 1-2 mins.
Reduce heat and add any remaining marinade and the onions.
Cook gently till tender.
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