Saturday, 17 September 2005

Tandoori Chicken and Vegetable Curry Recipe

All I ate today was 3 slices of buttered toast for breakfast and then nothing at all until about 7.30 in the evening when Ursula and I had a total blowout of Indian food.


Tandoori Chicken Curry with Vegetable Curry, Plain Boiled Rice, Chapatis and Poppadoms.

Here's the recipe: Fry some pieces of chicken, which have been marinated in a Tandoori Spice mix for about 2 hours, with onions, garlic, Indian Spice mix and two teaspoons of mild curry powder. Then, add creme fraiche, minced coriander paste and a tablespoon of ground almonds and let cook. Mmmm, smells great doesn't it?

For the vegetables, use some frozen mixed vegetables of your choice from the supermarket, add onions, cooked and cubed potatoes, three teaspoons of mild curry powder, two chopped cloves of garlic, two teaspoons of minced coriander paste, a vegetable stock cube, half a can of coconut milk and two tablespoons of creme fraiche and that's it.

Add some plain boiled rice, a couple of chapatis and poppadoms and you have a meal that's quick, tasty and healthy. Oh yes, it tastes absolutely fabulous!

A little later, I washed it down with a lovely mug of tea and three Chocolate Chip Cookies.

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