Circulaire actuelle Co-op Food - Valable à partir du 09.11 au 03.01 - Page n° 17

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light chicken short skin oil juice tomatoe fresh coconut butter stick water lemon ginger

Bone-in chicken thighs oo Te Re lo RE IE while saving you money. ET MINUTES COCONUT CHICKEN CURRY CHEF RIT! SH PATEL | WINNIPEG, MB Coconut curry is an ideal company-is- 4 coming meal — the prep time is short andit's followed by a slow aromatic simmer, which 1 kg (2.2 Ib.) bone-in, skin-on chicken thighs 12 tsp turmeric powder means you won't be stuck in the kitchen. 1Atsp salt dd 1tbsp ginger garlic paste 2 tbsp lemon juice (or % lemon, juiced) 2-3 tbsp minced cilantro stalks and root 1. Make some deep cuts into chicken. Mix all marinade ingredients together and pat marinade onto chicken to 4-Stbsp canola oil coat thoroughly. Let stand while you start the sauce. 3inches fresh ginger, cut in julienne 2. To make the sauce, heat oil over medium heat in a heavy- 5 medium onions, diced bottomed skillet and quickly sauté the ginger. Remove ginger from the oil when golden and set aside. 3 tbsp butter (optional) 3. Add onions and optional butter to the pan and cook until 6-7 whole black peppercorns light golden. 1 black cardamom pod 4. Add peppercorns, cardamom, cloves, cinnamon stick and 3-4 green cardamom pods bay leaves. Cook until fragrant, then add ginger-garlic paste and green chili. 4-5 whole cloves 5 Add chicken and sear for 5 minutes, turning several times. 2-3 inches cinnamon stick 6. Mix powdered spices into stock or water. Add to the pan 2-3 bay leaves and cook for 2 minutes. 2tsp chopped green chili 7. Add tomatoes and cover pan snugly. Cook until chicken is 1tbsp ginger garlic paste tender and has reached an internal temperature of 165°F (74°C), and tomatoes are mushy, about 45 minutes. Atsp red chili powder 1tbsp coriander powder 8. Stir in coconut milk. Transfer to a serving platter and garnish with reserved ginger and cilantro. Serve with 1Atsp cumin powder lemon wedges. 1tsp kasoori methi (fenugreek) 1tsp salt or to taste % cup stock or water 4-5 Roma tomatoes, diced 2tsp garam masala % cup coconut milk % cup cilantro leaves (garnish) lemon wedges (garnish)