Here's how Sunday Chicken curry may also help you in weight loss
Weight management wants constant efforts. If you're somebody attempting to shed some additional kilos then it's worthwhile to always be in your toes. Watching your calorie consumption and also sticking to a balanced diet is the key to an effective weight loss routine. It turns into actually hectic to strike that right steadiness between taste and health and due to this fact, we need to find an in-between resolution the place style meets health.
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Sunday Chicken curry
Sunday Chicken curry

Before you jump to Sunday Chicken curry recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Checking Out The A Large Amount Of Benefits Of Coconut Oil.

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We hope you got benefit from reading it, now let’s go back to sunday chicken curry recipe. To cook sunday chicken curry you need 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sunday Chicken curry:
  1. Get 12 chicken pieces
  2. You need 8 medium sized potatoes, peeled and chopped
  3. You need 2 cloves garlic, minced
  4. Provide 1 knob ginger, minced
  5. Prepare 1 tablespoon Mother-in-Law curry spice mix
  6. You need 1 tablespoon Rajah medium curry powder
  7. Get 2 fresh chilies, chopped
  8. Take 1 tin whole, peeled tomatoes
  9. Use 1/2 teaspoon cayenne pepper
  10. Get 1 teaspoon cumin seeds
  11. Provide 1 large onion, finely chopped
  12. You need 1 cup spinach, washed and chopped roughly
  13. Provide 1 pack assorted vegetables to roast
  14. Provide 1 pack cauliflower and broccoli rice
  15. Provide 2 tablespoons olive oil
  16. Use to taste Salt and pepper
Instructions to make Sunday Chicken curry:
  1. In a pot, add the cumin seeds, mother in law spice and rajah curry powder to toast to bring out the full flavour of the spices. Do this for 2 minutes until the room is filled with the scent of spices. To care not to burn the spices, keep a close eye on the pot. Add the chopped onion and 1 tablespoon of olive oil. Add the garlic and ginger, stir to combine.
  2. Add the chicken pieces and stir to coat with the spices.
  3. Cook for 15 minutes to brown, then add the tinned tomatoes. Let cook until the tomatoes are macerated and completely incorporated.
  4. Add the peeled and chopped potatoes to the pot and stir to incorporate. Cook until the potatoes are soft. This will also thicken the sauce of the curry.
  5. When the potatoes are soft, add the spinach to the pot and stir to combine. Take the pot off the heat and set aside.
  6. Heat the oven to 200 degrees C. In a roasting dish, add the chopped veggies and sprinkle with cumin seeds and drizzle with olive oil. Season with salt and pepper.
  7. Roast for 20 minutes until cooked but still has a little bite to the veggies.
  8. Place the packet of cauliflower and broccoli rice in a microwave and cook for 3 minutes. Set aside in a bowl and drizzle with olive oil.
  9. To assemble, place the veggie rice on a plate and add the chicken curry, then roasted veggies. Enjoy hot!

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