Easy Mexindian Curry
Cook a curry in 25 minutes; hot and tangy
Difficulty Level: easy
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Ingredients
- Chicken cubes
- butter
- parsley
- salt pepper
- lime juice
- ginger & garlic paste (great curry base for all curries)
- paprika
- chilli flakes
- canned tomatoes
- veggie oil
- chicken stock
Instructions
– marinate chicken cubes in lime juice, butter, parsley, salt & pepper
-leave to marinate for 10 minutes
– in the meanwhile, heat up oil in pan and sizzle the ginger and garlic paste (you can also use chopped ginger and garlic cloves)
-add in chicken stock
-add in canned tomatoes
-add sour cream (any cream that thickens up the sauce should do)
-add in the chicken
-add chiili flakes (or chilli)
-cook until chicken is cooked through
tips : add in chicken stock whenever curry is getting too dry.
-serve with rice
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