I enjoy cooking as many of my friends already know. I made this curry taken from a programme on ITV.
It is called Rainbow Curry and is quite delicious.
Here is the Recipe:
For the rainbow chicken
1 chicken breast, skin removed, cut into pieces
2cm/¾in piece ginger, peeled and grated
2 lemons, juice only
5 tbsp Greek-style yoghurt
salt and freshly ground black pepper
3 tbsp ghee
2 small onions, finely chopped
½ red pepper, seeds removed, thinly sliced
½ green pepper, seeds removed, thinly sliced
½ yellow pepper, seeds removed, thinly sliced
1 garlic clove, finely chopped
1 green chilli, seeds removed, flesh finely chopped
1 tsp ginger paste (made by blending 1cm/½in ginger with 1 tsp water)
1 tsp garlic paste (made by blending 1 garlic clove with 1 tsp water)
½ tsp cumin seeds
½ tsp ground coriander
½ tsp ground turmeric
½ tsp chilli powder
small handful fresh coriander, plus 2 tbsp chopped fresh coriander, to serve
For the pilau rice
4 tbsp ghee
½ onion, finely chopped
1 garlic clove, finely chopped
100g/3½oz basmati rice, rinsed
½ chicken stock cube, crumbled
150ml/5fl oz boiling water
1. For the pilau rice, heat two tablespoons of the ghee in a frying pan over a medium heat until foaming. Add the chopped onion and garlic and fry until softened and golden-brown.
2. Add the rice, two more tablespoons of ghee and the crumbled stock cube and stir well to combine.
3. Pour over the boiling water, return the mixture to the boil, then turn down the heat, cover with a lid and simmer, stirring occasionally, for 12-15 minutes, or until the rice has cooked through.
4. For the rainbow chicken, place the chicken pieces into a bowl and add the ginger, half of the lemon juice and two tablespoons of the Greek-style yoghurt. Stir well to coat the chicken in the marinade. Season, to taste, with salt and freshly ground black pepper, then set aside for five minutes.
5. Meanwhile, heat two tablespoons of the ghee in a frying pan over a medium heat, add half of the onion and fry for 2-3 minutes, or until softened.
6. Add the sliced peppers and fry for 4-5 minutes, or until softened and golden-brown. Remove the pan from the heat and set aside.
7. Place the remaining onion, the garlic, chilli, ginger paste, garlic paste, cumin seeds, ground coriander, paprika, turmeric, chilli powder and coriander into a food processor and blend to a paste.
8. Heat the remaining tablespoon of ghee in a frying pan over a medium heat, add the spice paste and fry for 2-3 minutes. Add the marinated chicken pieces and fry for 4-5 minutes, stirring well to coat the chicken in the spice paste, until the chicken is completely cooked through and golden-brown.
9. Add the remaining lemon juice, the remaining three tablespoons of Greek-style yoghurt and the reserved fried peppers and onion to the pan. Continue to cook for 1-2 minutes, stirring well. Season, to taste, with salt and freshly ground black pepper.
10. To serve, spoon the rainbow chicken onto a serving plate. Spoon the pilau rice alongside. Garnish with the remaining chopped coriander.
I hope you enjoy eating it.