Chicken Curry With Coriander Cucumber Balls
|Cucumbers||3 , peeled|
|White vinegar||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Coriander||2 Tablespoon, chopped|
|Chicken thighs||500 Gram, skinned|
|Onion||1 , chopped|
|Pepper red||1⁄2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Curry powder||2 Teaspoon|
Scoop out cucumber balls with a melon bailer.
Place in a bowl and sprinkle with vinegar.
Season very lightly with salt.
Add coriander, toss well.
Cover, refrigerate until ready to eat.
Place oil in a frying pan, saute thighs until cooked through.
Remove from pan, set aside.
Melt margarine in frying pan, add onion, red pepper and garlic, saute until vegetables are tender.
Add curry powder, season to taste.
Return chicken to pan, saute to heat and coat with sauce.