
RECIPE OVERVIEW
Replace the chicken with prawns, lamb, beef or tofu if preferred.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
-
2 - Cardamom Pods
crushed -
4 - Cloves
-
400 ml Coconut Milk
-
120 g Double Cream
-
1 tsp Ground Cinnamon
* -
1 tsp Ground Cumin
* crushed -
125 ml Natural Yogurt
-
300 g SuperValu Basmati Rice
* -
50 g SuperValu Butter
or sunflower oil -
4 - SuperValu Fresh Chicken Fillets
cut into small chunks -
1 tsp SuperValu Fresh Coriander
* crushed -
100 g SuperValu Fresh Coriander
chopped -
1 small SuperValu Fresh Ginger
piece, peeled and chopped -
3 cloves SuperValu Garlic
chopped -
100 g SuperValu Goodness Flaked Almonds
* toasted -
1 - SuperValu Onion
thinly chopped -
2 tsp Turmeric
*
Method
- Prepare a pan of boiling water and add the rice, cook as per pack instructions.
- In a large heavy based pan, over a low heat, melt the clarified butter or heat the oil, then add the cardamom, cinnamon, cloves, coriander, cumin, turmeric and cook for 1 minute, being careful not to burn the spices.
- Next add the onion, garlic and ginger and fry, stirring, until it turns a light golden colour, about 3-4 minutes over a low heat.
- Add the chicken pieces and coat in the spices, cook for 3 – 4 minutes.
- Pour over the coconut milk and bring the liquid to the boil, then reduce the heat and leave to simmer, uncovered, for about 8 -12 minutes, until the chicken is tender and the liquid has reduced.
- Add in the yoghurt and cream to the chicken mixture, and heat through gently, taking care that the curry doesn't boil, for about 4 minutes.
- Be very careful at this stage as if the yogurt does boil it will split, leaving you with a curdled mess.
- Sprinkle over the toasted nuts and chopped coriander, and serve on a bed of basmati rice.
*Check Coeliac Society of Ireland Food List for gluten free brands.
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