Step 1 - Heat the oil on a large frying pan over medium heat., Step 2 - Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute., Step 3 - Chop the chicken into chunky 3cm pieces, add to the pan, and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water., Step 4 - Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice., Step 5 - finally, Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.,

Please re-order this jumbled procedure into the right one!

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