Bounce Magazine May 2015
Featuring the Kaiser Chiefs, The Suffolk Show, Seckford Hall Review, Fathers Day Fashion and The Latitude Festival preview.
Featuring the Kaiser Chiefs, The Suffolk Show, Seckford Hall Review, Fathers Day Fashion and The Latitude Festival preview.
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MAY <strong>2015</strong> MAY | <strong>2015</strong> ISSUE | #31 ISSUE | FOOD #31 & DRINK<br />
Cooking<br />
Time: 30-40 mins<br />
Serves 4<br />
Creamy masala<br />
chicken<br />
By AWARD-WINNING Chef Abdus Shahid<br />
A mild chicken curry with plenty of<br />
flavour, best served with Basmati<br />
rice or naan bread. This is a simple<br />
but delicious dish, which is easy to<br />
prepare.<br />
Method<br />
1. Put the chicken, ginger, garlic, chilli powder,<br />
coriander, lime juice and 1 tbsp of oil in a bowl.<br />
Stir, and set aside. Chop the onion, and seed and<br />
chop the chilli.<br />
2. Heat a large shallow pan. Tip in the chicken<br />
and marinade and fry for about 6-8 minutes,<br />
stirring occasionally.<br />
3. Meanwhile, heat the remaining oil in a pan and<br />
fry the onion and chilli for 3-4 minutes until just soft.<br />
Add the turmeric and stir fry for 1 minute. Lower the<br />
heat, pour in the cream and simmer for 2-3 minutes.<br />
Ingredients<br />
• 4 boneless, skinless chicken breasts,<br />
cubed<br />
• 3cm piece fresh root ginger, peeled and<br />
chopped<br />
• 2 garlic clove, chopped<br />
• 1 tsp mild chilli powder<br />
• 2 tbsp fresh coriander, chopped<br />
• juice of 1 lime<br />
• 2 tbsp vegetable oil<br />
• 1 onion<br />
• 1 red chilli<br />
• 1 tsp ground turmeric<br />
• 284ml carton double cream<br />
• juice of ½ lemon<br />
• basmati rice and naan bread, to serve.<br />
4. Add the chicken and simmer for 5 minutes, or<br />
until cooked. Season and stir in the lemon juice.<br />
Serve with rice and naan bread.<br />
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