Recipes

Curried Chicken and Champagne

This curry presents well with rice and a boiled egg (preparation below) and can be made 'with or without fire'. Serves 5/6

Ingredients

• 1 x 40g packet Andreas Curry Magic (with or without fire)
• 1 x Kilo chicken thigh fillets cubed
• 1 x Cup coconut milk

• 1 x Cup crushed tinned tomatoes
• 2 x Onions diced
• 2 x Tablespoons ghee or oil
• 1½ x Cups champagne

Rice And Eggs

• 2½ Cups rice washed well
• 3½ Cups water
• 1 x Heaped spoon chicken stock powder
• 3 x Table spoons chopped mint
• 1 x Egg per person

Preparation

Curry

1. In a pan, fry the onions in the ghee or oil till brown,
2. Add Andreas Curry Magic and fry for a minute,
3. Add the diced chicken and fry for a minute till well coated.
4. Add tomatoes, coconut milk and champagne and cook on medium heat (with the lid off) for about 40 mins.

Rice


5. In a pot place rice water and stock powder and bring to the boil with lid on.
6. Turn gas to low and simmer for 20 mins
7. Turn gas off and let stand for 15 mins further
8. Fluff rice with a fork and mix in the chopped mint

Egg

9. Bring a pot of water to boil. Place eggs in boiling water and put a timer on for 5 minutes.
10. Take boiling water out pan and replace with cold water from tap (this will leave the yolk soft while the white is well cooked)
11. Break egg, scoop out and put over rice