Low-fat chicken tikka masala with fragrant rice
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INGREDIENTSwww.ds-hk.net2 a& [' T) s( D6 |4 R: n1 H. S& W5 Y0 d
For the marinade
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1 tbsp tikka masala curry paste
0 d4 y$ V: A) N4 N$ D5 \; ^2 Rbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源150g 0% fat Greek yoghurt
* e% P, n& F; H2 H5 K! d# u' O" p☆夜玥論壇ק2 skinless chicken breasts each cut into 5-6 large chunksbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源, ? ]! L0 g2 `) t6 ?
Pinch of salt0 w- q5 j3 C+ `$ M3 o
For the sauce
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1 heaped tbsp tikka masala curry paste6 }+ w" N- [. A( p( S4 n
1 onion, finely choppedwww.ds-hk.net9 _: m3 S5 d) b( g8 p" P' [- T
200g passatta
# B. C# Q$ k9 {200ml tin reduced-fat or light coconut milk
: B- C6 C3 p( _; dbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源1 tbsp 0% fat Greek yoghurt
8 a" X7 H4 U6 y4 bHandful of coriander, chopped
' n1 {/ I5 @0 O n/ F4 N最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區For the fragrant rice
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9 P6 J9 l+ s L# [3 \9 S- ?, r最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區100g basmati rice
$ ~' Z! w a5 l/ ~' ?bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源Pinch of salt
3 X; ~ D6 ^6 O7 ?/ V, P' k- ?" g最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區5 curry leaves☆夜玥論壇ק0 ^1 a: V% X8 i4 f' J& l
½ tsp black mustard seedsbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源- R7 X/ `8 w1 I# v. U9 `& m0 l' n8 G
1 cinnamon stick
1 y p: ~+ c5 d7 E) \4 H最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區Pinch of saffron (optional)0 J/ i/ B' D4 T( B5 R
METHODwww.ds-hk.net" r: O9 i8 V4 m8 O
/ }7 L/ F) O7 A# \+ q, S☆夜玥論壇קHow to cook low-fat chicken tikka masala with fragrant rice☆夜玥論壇ק& H8 A3 n5 h2 ], ~
1. To make the marinade, mix the curry paste, yoghurt, chicken and salt together, cover and leave overnight in the fridge to absorb all the delicious flavours.☆夜玥論壇ק* I3 \' Z( i: E7 i* N7 N
1 Q g0 s$ o$ X/ N. ibl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源2. Preheat a conventional oven to 220oC or a fan-assisted one to 200oC.☆夜玥論壇ק, \( n! r! n6 X, U! @
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3. Wipe the marinade off the chicken and place, piece by piece, onto a baking tray. Bake for 10 minutes or until slightly charred, but not cooked through.
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4. You are just trying to get some colour here because the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce.3 I; R G' O% {( I0 l
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5. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft.: B* A( D4 n* \ O
& _$ Q& X) L+ e7 k最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區6. It is important to take the time to do this slowly because the onion will then release its natural sugars, producing a sweeter dish, but be careful not to do this over too high a heat because the curry paste will burn.
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% N2 f$ R5 W- O$ Qwww.ds-hk.net7. Add the passatta and coconut milk and bring to the boil. Turn down the heat and add the tikka chicken.
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. W# J$ f6 q3 a' |# l☆夜玥論壇ק8. Cook over a low heat for five minutes or until the chicken is cooked through. Finish by stirring through the yoghurt and coriander.
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* r, [" K8 l: j* J3 P9 x$ @" V4 F0 h1 H最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區9. To make the fragrant rice, add the rice, a pinch of salt and the aromatics to a pan and cover with enough water to come 1cm over the top of the rice.
; j; r6 Z Q1 b- E3 {6 Abl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源* E3 L8 q, |# K4 i0 y$ j( I
10. Bring to the boil and simmer for eight minutes, covered.
: S8 M/ E8 r& P* `; S, N. `7 W8 A最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區
8 E9 y' h0 T8 v( J+ k. e/ wbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源11. The rice should have absorbed almost all of the water, but still be a bit wet.☆夜玥論壇ק" G& `' `4 t5 a1 G c* p
) }# t# }' [. w1 \bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源12. Remove from the heat and leave to absorb the remaining water for 10 minutes, covered. Remove the cinnamon stick before serving with the curry.
