For the curry:
In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2tbls olive oil, 2tbsp cold water and a couple of pinches of salt.
Blitz to make a coarse paste.
In a large wok heat the remaining oil and over a medium heat fry the onions with the curry leaves for approx 3 minutes.
Once the onions are softened, add the paste and cook for a further minute.
Place the chicken in the sauce, mix well and fry for 5 minutes.
Add in the cream and coconut milk and crumble in the stock cube.
Cook on a medium heat for a further 8 minutes until the sauce starts to thicken and the chicken is cooked through.
Stir through the coriander.
For the rice:
Place the rice in a sieve and wash for 5 to 5 minutes.
Let the rice dry in the sun or in a low oven.
Bring the water to the boil and add some salt.
Add the rice and stir then lower the temperature to a medium heat.
Stir continuously until all of the water has absorbed.
Serve the curry with the rice and naan bread
» Metric Converter
I shared my exeperienced regarding the online stores, Those are one of the most selectable sources to get the awesome collection of wedding dress at best of our budget. They are available to us in plenty of models and colors. As per our interest we have to select the best of them. [url=http://sareekendra.com/]Bridal Saree[/url]
» 3d ago