Chicken Curry
Friday night chicken curry. Utilise your simmering and boiling plates alongside the induction hob to create this hearty dish. Many thanks to AGA Rangemaster Group Home Economist Alexandra Dibble for this delicious recipe.
INGREDIENTS
- 2 tbsp vegetable oil
- 4 chicken breasts, cubed
- 2 onions, roughly chopped
- 1 yellow pepper, deseeded and roughly chopped
- 1 clove garlic, crushed
- 2-3 tbsp mild curry paste
- 1 clove garlic, crushed
- 200ml coconut cream
- 500ml chicken stock
- Salt and black pepper
Serves 4
METHOD
- Heat the vegetable oil on the boiling plate, add the chicken and brown off. Remove the chicken from the pan.
- Add the onions and yellow pepper, cooking until translucent. Add the garlic and allow to cook through for a couple of minutes.
- Return the chicken back to the pan adding the curry paste, coconut cream and chicken stock.
- Transfer the curry to the simmering plate for 20-30 minutes
Simmering oven method: Once the curry is up to the boil transfer to the floor of the simmering oven for at least 1-2 hours.
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