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Zesty Chicken Curry
Zesty Chicken Curry

Zesty Chicken Curry

Lila Lerie, from The Big Tasty Bite, brings us a fresh take on Chicken Curry, using our Zesty Lemon Flavour Bomb.

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You Will Need:

  • 3 T (45 ml) vegetable oil
  • 700 g chicken thighs, skinless and boneless
  • salt & pepper (or Ina Paarman’s Garlic Pepper Seasoning), to taste
  • 1 large white onion, sliced
  • 1 sprig curry leaves (optional)
  • 1½ - 2 tbsp green curry paste or regular curry powder, depending on flavour intensity
  • 2 x sachets Ina Paarman’s Zesty Lemon Flavour Bomb
  • 1 x 25 ml Ina Paarman’s Chicken Flavour Stock Powder
  • ½ cup (125 ml) chicken stock
  • 1 tin (400 g) coconut cream
  • â…“ cup (80 ml) plain yoghurt
  • 80 g sugar snap peas, cut in half, lengthways
  • 1 - 2 cups (125 ml - 250 ml) baby spinach leaves
  • fresh coriander leaves, to serve
  • 1 - 2 thinly sliced red chilies, to serve (optional)
  • 3 T (45 ml) vegetable oil
  • 700 g chicken thighs, skinless and boneless
  • salt & pepper (or Ina Paarman’s Garlic Pepper Seasoning), to taste
  • 1 large white onion, sliced
  • 1 sprig curry leaves (optional)
  • 1½ - 2 tbsp green curry paste or regular curry powder, depending on flavour intensity
  • 2 x sachets Ina Paarman’s Zesty Lemon Flavour Bomb
  • 1 x 25 ml Ina Paarman’s Chicken Flavour Stock Powder
  • ½ cup (125 ml) chicken stock
  • 1 tin (400 g) coconut cream
  • â…“ cup (80 ml) plain yoghurt
  • 80 g sugar snap peas, cut in half, lengthways
  • 1 - 2 cups (125 ml - 250 ml) baby spinach leaves
  • fresh coriander leaves, to serve
  • 1 - 2 thinly sliced red chilies, to serve (optional)

Method:

Heat a large casserole and add vegetable oil.

Add the chicken thighs and fry on both sides until lightly brown, about 2 minutes per side.

Season.

Remove the chicken from the casserole and set aside.

Reduce the heat to medium.

In the same casserole, sauté the onions and curry leaves, until the onions start to brown.

Add the green curry paste or powder and Zesty Lemon Flavour Bombs.

Stir and cook for 30 seconds.

Deglaze the casserole with the Chicken Stock Powder dissolved in ½ cup of water – ensuring that you dislodge all the flavourful bits at the base of the casserole.

Add the coconut cream, yoghurt, and chicken breasts.

Simmer for 20 minutes over medium-low heat.

Add the sugar peas and spinach, and simmer for 7 - 10 minutes.

Season to taste.

Serve scattered with fresh coriander and finely sliced chillies, on a bed of rice.

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Zesty Chicken Curry

Lila Lerie, from The Big Tasty Bite, brings us a fresh take on Chicken Curry, using our Zesty Lemon Flavour Bomb.

Zesty Chicken Curry

You Will Need:

  • 3 T (45 ml) vegetable oil
  • 700 g chicken thighs, skinless and boneless
  • salt & pepper (or Ina Paarman’s Garlic Pepper Seasoning), to taste
  • 1 large white onion, sliced
  • 1 sprig curry leaves (optional)
  • 1½ - 2 tbsp green curry paste or regular curry powder, depending on flavour intensity
  • 2 x sachets Ina Paarman’s Zesty Lemon Flavour Bomb
  • 1 x 25 ml Ina Paarman’s Chicken Flavour Stock Powder
  • ½ cup (125 ml) chicken stock
  • 1 tin (400 g) coconut cream
  • â…“ cup (80 ml) plain yoghurt
  • 80 g sugar snap peas, cut in half, lengthways
  • 1 - 2 cups (125 ml - 250 ml) baby spinach leaves
  • fresh coriander leaves, to serve
  • 1 - 2 thinly sliced red chilies, to serve (optional)

Method:

Heat a large casserole and add vegetable oil.

Add the chicken thighs and fry on both sides until lightly brown, about 2 minutes per side.

Season.

Remove the chicken from the casserole and set aside.

Reduce the heat to medium.

In the same casserole, sauté the onions and curry leaves, until the onions start to brown.

Add the green curry paste or powder and Zesty Lemon Flavour Bombs.

Stir and cook for 30 seconds.

Deglaze the casserole with the Chicken Stock Powder dissolved in ½ cup of water – ensuring that you dislodge all the flavourful bits at the base of the casserole.

Add the coconut cream, yoghurt, and chicken breasts.

Simmer for 20 minutes over medium-low heat.

Add the sugar peas and spinach, and simmer for 7 - 10 minutes.

Season to taste.

Serve scattered with fresh coriander and finely sliced chillies, on a bed of rice.

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