If you ever thought frying an egg is hard work and takes time, you are WRONG!
It only takes 2 minutes or even less to fry an egg, at home, on your own. I even added a COUNTDOWN to convince you :)
And is not rocket science!
Here's how to do it :
How to make the most delicious and creamy chicken curry recipe
This is a recipe made by Angelo Serban, the dad . Always a success in our family, not too spicy and not too bland.
It should take around 1 hour to cook .
The ingredients should be prepared in advance to make sure it will be done in time.
Ingredients: 500 grams yoghurt - for a creamier curry use greek style yoghurt 4 tbsp ( tablespoons ) ginger and garlic paste 2 tbsp curry powder 2 tbsp garam masala powder 2 tbsp turmeric powder 2 tbsp fennel seeds 5 pieces star anise 5 pieces cardamoms 5 onions 2 tins of chopped tomatoes 500 grams diced chicken - ideally you should use chicken breast but you can also use any chicken pieces you have around 200 ml oil Salt to taste TIP : if you don't have garlic and ginger paste around you can substitute for ground ginger and garlic puree. Directions: Start off by dicing the onions . Use a wok or any other deep pan , add to medium heat then add 200 ml of oil. Leave the oil to heat then add the fennel seeds, fry until golden. Add the star anise, then the diced onions. Add the cardamom and allow the onion to fry stirring occasionally. Marinating the chicken - start by adding the yoghurt to the chicken , next add in the curry powder, garam masala powder, turmeric powder . You can use a spoon to stir or your hands. Make sure all the pieces are evenly covered. Check your onion and make sure is soft and golden, add in the marinated chicken. TIP: the more you leave the chicken to marinate the tastier and tender will be. You can leave it overnight in the fridge if you'd like, otherwise even without sitting is still tasty. Keep stirring to make sure the chicken and onions are well mixed. Don't waste the leftover marinade from the bowl you put the chicken in, add 1 cup of water to the bowl and mix in making sure there's no leftover marinade on the sides, pour over the chicken. Allow to simmer over medium heat stirring occasionally to ensure there's nothing stuck to the bottom of the pan. Like I mentioned if you don't have garlic and ginger paste you can now add 1 tbsp of ground ginger and garlic puree , otherwise now would be the time to add the paste, stir in. Add the chopped tomatoes, add salt to taste - I would suggest 1 teaspoon should be enough but then again it depends on how you like it. Keep stirring. When the oil rises to the top it should be ready however double check the chicken is nice and cooked. Serve with fragranced rice and sprinkle of chopped coriander. TIP : if you don't have any rice you can substitute for pasta , either way is so yummy :) Enjoy and please don't forget to subscribe and share the loving ! From our family to yours
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Ingredients: 500 grams yoghurt - for a creamier curry use greek style yoghurt 4 tbsp ( tablespoons ) ginger and garlic paste 2 tbsp curry powder 2 tbsp garam masala powder 2 tbsp turmeric powder 2 tbsp fennel seeds 5 pieces star anise 5 pieces cardamoms 5 onions 2 tins of chopped tomatoes 500 grams diced chicken - ideally you should use chicken breast but you can also use any chicken pieces you have around 200 ml oil Salt to taste TIP : if you don't have garlic and ginger paste around you can substitute for ground ginger and garlic puree. Directions: Start off by dicing the onions . Use a wok or any other deep pan , add to medium heat then add 200 ml of oil. Leave the oil to heat then add the fennel seeds, fry until golden. Add the star anise, then the diced onions. Add the cardamom and allow the onion to fry stirring occasionally. Marinating the chicken - start by adding the yoghurt to the chicken , next add in the curry powder, garam masala powder, turmeric powder . You can use a spoon to stir or your hands. Make sure all the pieces are evenly covered. Check your onion and make sure is soft and golden, add in the marinated chicken. TIP: the more you leave the chicken to marinate the tastier and tender will be. You can leave it overnight in the fridge if you'd like, otherwise even without sitting is still tasty. Keep stirring to make sure the chicken and onions are well mixed. Don't waste the leftover marinade from the bowl you put the chicken in, add 1 cup of water to the bowl and mix in making sure there's no leftover marinade on the sides, pour over the chicken. Allow to simmer over medium heat stirring occasionally to ensure there's nothing stuck to the bottom of the pan. Like I mentioned if you don't have garlic and ginger paste you can now add 1 tbsp of ground ginger and garlic puree , otherwise now would be the time to add the paste, stir in. Add the chopped tomatoes, add salt to taste - I would suggest 1 teaspoon should be enough but then again it depends on how you like it. Keep stirring. When the oil rises to the top it should be ready however double check the chicken is nice and cooked. Serve with fragranced rice and sprinkle of chopped coriander. TIP : if you don't have any rice you can substitute for pasta , either way is so yummy :) Enjoy and please don't forget to subscribe and share the loving ! From our family to yours
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