Chicken Curry served with Veggie Jasmine Rice.


23 Nov
23Nov

Prepared by : Mai Abd El-Hameed -  English Teacher Year 6/Parent
Duration of Preparation: 45 minutes 


INGREDIENTS:

700 grams of skinless, boneless chicken breast cut into cubes
50 grams of grated onion
40 grams of ketchup or
1 tablespoon of tomato paste
4 minced garlic cloves.2 tablespoons of curry powder
3 tablespoons of flour
1 teaspoon of salt
A tinge of blackpepper
3 tablespoons of olive oil
1 cube of butter.(finger tip size)
½ cube of chicken broth (Maggi or Knor)
½ a standard cooking cup of milk
¼ a standard cooking cup of cooking cream
3 Cardamom seeds or 3 Laurel/Bay leaves

HOW TO PREPARE:

Heat the butter and the olive oil in a skillet deep pan
Fry the grated onion and the minced garlic until they are lightly browned
Add the chicken and stir until it is golden
Add one warm cup of water, the salt and the black pepper to the chicken. Then, leave it on medium heat until the water is absorbed
After the chicken absorbs the water in around 5 minutes, add the curry powder
Add the flour to the chicken and stir well
Add the milk and continue stirring for 2 minutes
Add the cooking cream and stir again
Add 2 cups of boiled water with the chicken broth (Maggi), Cardamom seeds or Laurel/Bay leaves and stir well
Continue stirring for 2 minutes
Leave the Chicken Curry on medium heat for a maximum of 7 minutes
Remove the Cardamom seeds or the Laurel/Bay leaves
Serve the Chicken Curry with the Veggie Jasmine Rice and enjoy your meal

Do you know that Curry is very low in Cholesterol and Sodium? It is also a good source of Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium and Copper and a very good source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Vitamin K, Iron and Manganese