Dales Eastern Curry
This aromatic and flavorful curry dish is a delightful blend of tender chicken, fragrant spices, and earthy mushrooms. The combination of turmeric, curry powder, and soy sauce creates a rich sauce that perfectly coats each bite. Served over a fluffy bed of white rice and garnished with fresh coriander, this dish will be a comforting and satisfying meal for any day of the week.
— Constant Cookbook
Ingredients
- 800g Chicken breasts or drumstcks and thighs
- 50mm Fresh ginger cut into thin strips
- 2 stalks of lemon grass crushed
- 3 large garlic cloves finely chopped
- 150g small button mushrooms
- 2 teaspoons of turmeric pwder
- 3 teaspoons of madras curry powder (more if you like it hot)
- 3 tablespoons of dark soy sauce
- 3 medium onions sliced into rings
- 4 tablespoons of vegetable oil
- 400 ml of water
- corn flour for thickening the sauce
- black pepper
- Corriander (roughly chopped)
Instructions
- In a large casserole dish add the vegetable oil and lightly fry the chicken for about 5 minutes until slightly coloured.
- Then add all the other ingrediants to the pan except the water and the cornflour and fry for a further 2 to 3 minutes.
- Add the water to the pan, cover with a tight fitting lid and put into the oven for 30 minutes at 190C.
- After 30 minutes remove the casserole from the oven and place on the hob. Add the cornflour to thicken the sauce and a little more water if required. Cook out the cornflour for about 1 minute, remove the lemon grass stalks and then serve on a bed of boiled white rice sprinkling the chopped coriander on the top.
- For those that like a a bit more salt sprinkle with a little light soy sauce to taste.
Yield
Serves 4
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