Murg di pollo e sabzi di patate dolci: Le ricette facili al curry di Romy Gill per studenti

These two Indian dishes are ideal for students starting or returning touniversity, e che amano mangiare curry ma non vogliono passare secoli in cucina. Entrambi possono anche essere congelati, and will give comfort when you are missing home: the perfect basics to see you through the winter term.

Prep 20 min
cucinare 1 ora
Servi 6

1kg skinless chicken breast, diced into 2cm chunks
2 tsp ground coriander
1 tsp chilli powder or flakes
1 tsp salt
6
spicchi d'aglio, pelati e grattugiati
Juice of ½ lemon
50g di mandorle tritate
1 x 400g tin chopped tomatoes
1 x 400 ml di latte di cocco in lattina
2 cucchiaino di zucchero semolato
3 tsp
vegetable or sunflower oil

Scaldare il forno a 200°C (180Ventilatore C.)/390F/gas 6. Put the diced chicken, ground coriander, chilli powder or flakes, salt, grated garlic and lemon juice in a large casserole dish, and toss to coat.

Stir in the ground almonds, followed by the tinned tomatoes and coconut milk, then put 100ml water into each tin, swirl them around (so you’re not wasting anything) and pour both lots of water into the casserole.

Sprinkle in the sugar, add the oil, place the casserole in the middle of the oven uncovered and bake for about an hour (remember, all ovens are different, so it might take between 45 minutes to an hour).

Once cooked, remove and leave to rest for at least 15 minutes before enjoying with rice or flatbread.

Prep 10 min
cucinare 40 min
Servi 4

4 tsp vegetable or sunflower oil
10g grated ginger

1 tsp tomato puree
1 tsp ground turmeric
1 tsp ground cumin
1 tsp red chilli powder or flakes
1 tsp salt
400g sweet potato
, peeled and diced into 1cm chunks
125g piselli surgelati
200ml single cream
, or coconut milk

Heat the oil in a pan over a medium heat, then add the grated ginger and cook, mescolando, per un minuto. Stir in the tomato puree, Curcuma, cumino, chilli and salt, and cook for another minute.

Add the sweet potato, stir well, then cook, stirring continuously, for five minutes. Add the peas and cream and, once the mix starts to simmer, cover the pan, turn the heat down low and leave to cook, stirring occasionally, per 25 minuti, but keep an eye on it so that it doesn’t stick to the pan. Enjoy with rice or flatbread.

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