{"id":3543,"date":"2024-05-03T08:14:03","date_gmt":"2024-05-03T08:14:03","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=3543"},"modified":"2024-05-03T08:14:49","modified_gmt":"2024-05-03T08:14:49","slug":"corinne-rachelles-chicken-curry","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=3543","title":{"rendered":"Corinne Rachelle's Chicken Curry"},"content":{"rendered":"
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Chicken Curry -<\/strong>using leftovers Chicken <\/strong><\/strong><\/p>\n\n\n\n

I don't know about you but when I make chicken soup or if I roast the chicken, it's all there's always too much for me to eat in one go. Therefore, in my freezer there are little packets of precooked chicken off the bone. Sometimes I defrost them to make coronation chicken, or to or if I\u2019m very lazy to throw into the soup to make a meal!<\/p>\n\n\n\n

But one of my favourite things is a good Curry, I was lucky enough to learn to make curries from a lady who came from southern India this Curry uses all her flavours but is super quick to make a meal for family or friends.<\/p>\n\n\n\n

Don't be put off by the list of ingredients the majority of which can be found in a spice cupboard!<\/p>\n\n\n\n

Ingredients to serve 4.<\/strong><\/strong><\/p>\n\n\n\n

I .5 lb of precooked chicken this has been skinned boned and defrosted.<\/p>\n\n\n\n

One teaspoon of good quality sea salt<\/p>\n\n\n\n

One teaspoon ground cumin<\/p>\n\n\n\n

One teaspoon ground coriander<\/p>\n\n\n\n

3\/4 of a teaspoon of ground turmeric<\/p>\n\n\n\n

1\/4 of a teaspoon of freshly ground black pepper.<\/p>\n\n\n\n

one teaspoon of Garam Masala<\/p>\n\n\n\n

1 1\/2 cups of chicken stock<\/p>\n\n\n\n

a tablespoon of vegetable oil<\/p>\n\n\n\n

six large tablespoons of coconut milk<\/p>\n\n\n\n

Around half an inch of ginger, peeled and grated.<\/p>\n\n\n\n

 A tablespoon of tomato paste<\/p>\n\n\n\n

two onions peeled and chopped finely.<\/p>\n\n\n\n

3 cloves of garlic peeled and chopped finely.<\/p>\n\n\n\n

Half a cup of fresh coriander washed and chopped.<\/p>\n\n\n\n

the juice of quarter of a lemon<\/p>\n\n\n\n

Method<\/strong><\/strong><\/p>\n\n\n\n

make sure that your chicken is defrosted, and it has no little bones or skin.<\/p>\n\n\n\n

in a heavy button pan heat the vegetable oil, then add the onions and garlic, plus the ginger stir it well and let it cook until translucent.<\/p>\n\n\n\n

Add oil spices mix them in well, turn the heat down and let the spices cook off.<\/p>\n\n\n\n

Slowly add the chicken stock, and tomato paste, and stir it in well, add your chicken to this mixture.<\/p>\n\n\n\n

Cook on a medium light for about 15 minutes, then add the lemon juice salt and pepper to taste, and the coconut milk.<\/p>\n\n\n\n

Stir it well and cook for a further 5 minutes on a medium heat till the chicken is cooked through and all the source has mixed in well. Add your fresh coriander stir it in and serve.<\/p>\n\n\n\n

This is ideal to be served with white rice or naan bread a nice mango chutney or whatever else you like to accompany your Curry. To ring the changes, you could add hard boiled eggs or chickpeas if you don't have enough leftover chicken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chicken Curry -using leftovers Chicken I don't know about you but when I make chicken soup or if I roast the chicken, it's all there's always too much for me to eat in one go. Therefore, in my freezer there are little packets of precooked chicken off the bone. Sometimes I defrost them to make […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-3543","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3543"}],"version-history":[{"count":1,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3543\/revisions"}],"predecessor-version":[{"id":3545,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3543\/revisions\/3545"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}