Quick chicken curry


Dinner tonight , 31 October, 2016
Just quick and delicious dish serve with basmati rice and green salad
4 servings

  • 8 chicken thighs, deboned
  • 110 grams yellow curry paste
  • 500 milliliters heavy cream
  • 1 can chickpeas, drained
  • 1 cube chicken bouillon cube
  • 1 onion, finely chopped

Brown chicken thighs 5 minutes on each side, (skin side first ) set aside, drain for fat, but leave a bit

Add onion to chicken fat until soften . Add curry paste and cook for 1 min.

Add heave cream and bouillon cute and whisk / stir to dissolve , then add chickpeas.

Return chicken with skin side up and let it simmer on low heat until sauce thickens. Serve with basmati rice and a green salad.

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