SERVING FOR LOVE
I have grown to love chicken curry. Friday nights after playing soccer I would indulge myself at our local pub with this heartwarming dish. Washed down of course with a pint, "can life get any better than this?"
We have recently been purchasing our chicken deboned and without skin.
Health wise, this is the answer. Minimal fat which is great for cholestrol free diets.
Going back to my South African roots, I came up with this quick and easy version of curried chicken. Great to serve with Basmati rice, different forms of pasta, potatoes or other groups of vegetables. And of course, do not forget that ice cold pint!
Ingredients:
6 chicken thighs - deboned and skinless
The juice and pulp of one medium orange
1 teaspoon each of the following:
- Madras curry powder
- Garlic powder
- Tandori masala powder
- Turmeric powder
- Regular curry powder - plus
- 1/4 cup of chicken stock
Put the chicken into a mixing bowl
Place the balance of the ingredients in a separate container and mix well
Pour the mixture in with the chicken and blend well
Cover and place in the fridge and allow to marinate for a couple of hours
Preparation:
Preheat your oven to 375 degrees farenheit
Place an oven ready frying pan on a medium heated burner and lightly cover with Pam spray
Brown off the chicken on both sides in the pan
Place the pan with the chicken and balance of the sauce in the oven
After 15 minutes remove
Let rest for 5 minutes
We served the dish with boiled Asian noodles and steamed broccoli
Serves 3
Enjoy the love!
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