So you is perhaps getting ready My Hot Chicken Curry around an island of special fried rice. 😀 recipes for your loved ones however this ideas may be useful.
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In the previous couple of years, Air Fryers have become very talked-about as well as an important kitchen appliance. Primarily an amped-up countertop convection oven, it's quite often really useful by cooking consultants to prepare frozen food, bake cookies, and even fry bacon, chicken and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has loads much less fat. This cooking technique may additionally lower down on a few of the different harmful effects of oil frying.


My Hot Chicken Curry around an island of special fried rice. 😀
My Hot Chicken Curry around an island of special fried rice. 😀

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We hope you got benefit from reading it, now let’s go back to my hot chicken curry around an island of special fried rice. 😀 recipe. You can cook my hot chicken curry around an island of special fried rice. 😀 using 20 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare My Hot Chicken Curry around an island of special fried rice. 😀:
  1. Use 2 tbls Butter
  2. You need 2 Garlic cloves crushed
  3. You need 1 large Onion diced
  4. Get 2 Chicken breasts chopped into bitesize pieces
  5. You need 1 tbls Garam Masala
  6. Prepare 1/2 tsp dried Cumin
  7. Provide 1/2 tsp Red chilli powder
  8. Take 1/2 tsp Tumeric
  9. Prepare 1/2 tsp dried Corriander
  10. Use 2 tsp Curry powder
  11. Provide 1 cup Chicken stock
  12. Provide 1 cup veg stock
  13. Provide 1 cup Boiling water
  14. Prepare 1 bunch curry leaves
  15. Take 1 handful spinach
  16. Prepare 1 tbls Tomato puree
  17. Take 1 tbls lemon juice
  18. You need 2 tbls plain yogurt
  19. Prepare 2 tsp cornflour in 2 tbls cold water
  20. Get to taste Salt and pepper
Instructions to make My Hot Chicken Curry around an island of special fried rice. 😀:
  1. In a large deep frying pan heat up and melt the butter
  2. Add the onion and Garlic and mix fry until onions ate opaque in colour
  3. Add all the dried spices ha ve them at hand and have the boiling water and both stocks ready.
  4. Add each dried spices one after the other then stir in and add the stock and the water mix in
  5. Cook on medium for 10 minutes
  6. Add the curry leaves and spinach stir in cook on low for 20 minutes stirring often.
  7. Add then add the tomatoe puree, lemon juice and stir.
  8. Then take off the heat for 5 minutes and add the yogurt stir in and then if you want the curry thicker add the corn flour a little at a time for your thickness.
  9. Salt and pepper to taste warm up when needed
  10. 2 cups Basmati rice to 3 cups water bring to boil and simmer.
  11. When cooked drain off if there is any water left.
  12. Rinse the rice in cold water dry off, then add it to the frying pan or wok and add some veg to it and a little tumeric to make the yellow colour and salt and pepper.
  13. Add the rice on a serving plate and add the chicken curry around it. Serve hot.

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