Portuguese Chicken Curry
Portuguese Chicken Curry

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Portuguese Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Portuguese Chicken Curry dishes that you simply make.

Alright, don’t linger, let’s plan this portuguese chicken curry menu with 15 materials which are definitely easy to acquire, and we have to process them at the very least through 7 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Portuguese Chicken Curry:
  1. Provide 1 of large onion, finely chopped
  2. Make ready 3 for garlic cloves, finely chopped
  3. You need 1 tbsp for lard or 2 tbsp oil
  4. You need 2 tbsp olive oil
  5. Require 1 - carrot, peeled and sliced
  6. Give 1 Green bell pepper, finely chopped
  7. Prepare To taste of dried or fresh chillies
  8. Give to taste for Salt
  9. Provide 6-8 chicken pieces
  10. Require 100 ml hot chicken stock
  11. Need 50 ml - white wine
  12. Make ready 400 ml of coconut milk
  13. Provide 5 tsp curry powder
  14. You need 1 tsp coriander powder
  15. Require 6-8 - small potatoes, peeled (optional)
Portuguese Chicken Curry instructions:
  1. Heat the olive oil and oil or lard in a saucepan or wok.
  2. Add the onion, and fry until soft and translucent, about 3-4 minutes. Add the garlic and allow another minute of cooking.
  3. Add the chicken pieces, skin side down and add 2 teaspoons of Curry powder. Add the dried chilli and season with salt. Allow to fry for 3-5 minutes then stir.
  4. Add the carrot and green pepper and allow to fry for a further few minutes. Add the wine and cook for 5 minutes
  5. Add the chicken stock and cook for a further 5 minutes.
  6. Add 3 more teaspoons of Curry powder, coriander powder and the coconut milk. Cover the pan with a lid and allow to simmer over a low heat for 35-40 minutes. Add the potatoes in 25 to 30 minutes before turning the heat off.
  7. Serve with basmati rice.

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