Easy Mexindian Curry
Cook a curry in 25 minutes; hot and tangy
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Ingredients
Instructions
STEP 1:
butter
ice
lime
lime juice
parsley
pepper
salt
– marinate chicken cubes in lime juice, butter, parsley, salt & pepper
STEP 2:
-leave to marinate for 10 minutes
STEP 3:
STEP 4:
clove
garlic
gin
ginger
oil
– in the meanwhile, heat up oil in pan and sizzle the ginger and garlic paste (you can also use chopped ginger and garlic cloves)
STEP 5:
-add in chicken stock
STEP 6:
canned tomato
tomato
-add in canned tomatoes
STEP 7:
cream
sour cream
-add sour cream (any cream that thickens up the sauce should do)
STEP 8:
-add in the chicken
STEP 9:
-add chiili flakes (or chilli)
STEP 10:
-cook until chicken is cooked through
STEP 11:
STEP 12:
tips : add in chicken stock whenever curry is getting too dry.
STEP 13:
STEP 14:
ice
rice
-serve with rice