Quick Chicken Curry
|Butter||1 1⁄2 Ounce (45 Grams)|
|Onion||1 , chopped|
|Minced garlic||1⁄2 Teaspoon|
|Green pepper||1 , chopped|
|Curry paste||3 Teaspoon|
|Ground cumin||1 Teaspoon|
|Plain flour||2 Tablespoon|
|Chicken stock||16 Fluid Ounce (500 Milliliter)|
|Cooked chicken||1 , flesh removed and cut into bite-size pieces|
1. Melt butter in a large frying pan and cook onion, garlic and green pepper over a medium heat for 3-4 minutes or until onion is soft.
2. Add curry paste, cumin and flour and cook for 1 minute longer. Stir in stock and cook, stirring constantly, until mixture boils and thickens. Add chicken, and simmer for 3 minutes or until chicken is heated through.