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6 – 8)
2.5kg (approx 5.5lbs) chicken pieces
1 x 400ml (13.5 fl oz) can coconut cream
2 medium onions, finely sliced
2 cloves garlic, finely minced
2 heaped tbsp Keen’s Traditional Curry Powder (or any mild curry
2 tbsp Alagappa’s Meat Curry Powder – (optional for those who
prefer a slightly hotter curry)
2 tbsp tomato paste
1 tbsp lemon juice
1 heaped tsp chicken stock powder
1/2 cup water
2 tbsp cooking oil
Salt to taste
Remove excess fat off chicken pieces, wash and drain well.
Heat oil in a large (preferably non-stick) saucepan and saute onions and garlic
until onions are translucent.
Sprinkle curry powder over the onions and stir well.
Add the chicken pieces and stir well to coat.
Add coconut cream, tomato paste, lemon juice, chicken stock powder and water.
Stir well, cover and bring to the boil.
Stir, add salt to taste, lower heat and simmer until chicken is tender,
stirring occasionally to prevent sticking and burning.
Serve hot with boiled or steamed rice or Indian “roti”.