Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, guernsey chicken curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Guernsey chicken curry is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Guernsey chicken curry is something which I have loved my entire life.
Best Indian Restaurants in Guernsey, Channel Islands: Find Tripadvisor traveler reviews of Guernsey Indian restaurants and search by price, location, and more. Guernsey Tourism Guernsey Hotels Guernsey Bed and Breakfast. it but this was our first in the Curry Room wow beautiful there is only r . Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner.
To get started with this recipe, we have to prepare a few ingredients. You can cook guernsey chicken curry using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Guernsey chicken curry:
- Get 4 chicken breasts
- Make ready 4 (400 g) tins chopped tomatoes
- Take Fresh ginger
- Get Fresh garlic
- Take 7 large white onions
- Prepare 3-4 large hot red chillies
- Get Curry powder (good quality if possible)
- Get Mixed herbs
- Take Salt & black pepper
- Make ready Onion powder
- Make ready Garlic powder
- Make ready Chilli powder
Cook, stirring, for half a minute. Add the chicken and toss to coat in the spices. Use a spoon to break up the tomatoes. Sawatdi Thai Restaurant was opened by Yen in the pretty town of St Peter Port, Guernsey over twenty years ago.
Steps to make Guernsey chicken curry:
- In a food processor blend one of the onions, a thumb sized piece of ginger, 4 cloves of garlic, all the chillies, 1 heaped tbsp of curry powder and 5 tbsp of water until it becomes a smooth paste.
- Chop the chicken into chunks, the size is up to you. Add the paste and mix until the chicken is coated. If you're in a rush you can use this straight away like I did, or you can leave the chicken to marinade for a couple of hours or even overnight if you want to enhance the flavour.
- Finely chop the remaining onions. Heat oil in a large pot and add the onions. Fry until slightly softened.
- Add the chicken and paste mixture to the pot and stir thoroughly through the onions. Fry for 3-4 minutes, making sure it doesn't stick to the bottom of the pot.
- Add the chopped tomatoes to the pot and stir well. Then to the pot add another 1 heaped tbsp of curry powder, 1 heaped tbsp of mixed herbs, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp salt and 1 tsp black pepper. Stir well again.
- Simmer gently for 30-45 minutes, depending on how thick you want the sauce to be.
- I serve it with basmati rice and garlic naan breads. But you can use any rice or naan breads that you want. Or you can use poppadoms or even cauliflower rice. And you can add fresh coriander before serving if you like that. You can be creative with this dish.
Her aim was to present a range of delicious Thai and Asian cuisine with ingredients sourced from the very finest and fresh local produce. Homestyle is the house special at Guernsey Specialty Store and Restaurant. It doesn't get more comforting than a delicious chicken curry. We've collected our favourite here, with a flavour combination for everyone! From Thai curry to Korma, and satay noodles to Katsu.
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