INDEPENDENT CATERING http://www.jgalx.icu CATERING FOR SCHOOLS IN SOUTH EAST ENGLAND SINCE 1996 Wed, 07 Aug 2019 16:24:12 +0000 en-GB hourly 1 https://wordpress.org/?v=5.2.2 Hello world! http://www.jgalx.icu/hello-world/ http://www.jgalx.icu/hello-world/#comments Wed, 07 Aug 2019 16:24:12 +0000 http://icmrestore.elmbrook.eu/?p=1 Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

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Chicken Korma 4 http://www.jgalx.icu/chicken-korma-4/ Wed, 06 Mar 2019 08:49:00 +0000 http://www.jgalx.icu/?p=2137

Want a curry without too many calories? Try fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money.

Preparation Time: 25 mins
Cooking Time: 35 mins
Serves: 4

INGREDIENTS

1 Onion, chopped
2 garlic cloves, roughly chopped
Thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
? tsp golden caster sugar
150g pot 0% fat Greek yogurt
Small bunch coriander, chopped

METHOD

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ? tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

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Chicken Korma 3 http://www.jgalx.icu/chicken-korma-3/ Wed, 06 Mar 2019 08:48:37 +0000 http://www.jgalx.icu/?p=2135

Want a curry without too many calories? Try fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money.

Preparation Time: 25 mins
Cooking Time: 35 mins
Serves: 4

INGREDIENTS

1 Onion, chopped
2 garlic cloves, roughly chopped
Thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
? tsp golden caster sugar
150g pot 0% fat Greek yogurt
Small bunch coriander, chopped

METHOD

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ? tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

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Chicken Korma 2 http://www.jgalx.icu/chicken-korma-2/ Wed, 06 Mar 2019 08:48:10 +0000 http://www.jgalx.icu/?p=2133

Want a curry without too many calories? Try fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money.

Preparation Time: 25 mins
Cooking Time: 35 mins
Serves: 4

INGREDIENTS

1 Onion, chopped
2 garlic cloves, roughly chopped
Thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
? tsp golden caster sugar
150g pot 0% fat Greek yogurt
Small bunch coriander, chopped

METHOD

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ? tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

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Chicken Korma http://www.jgalx.icu/recipe-template/ Tue, 05 Mar 2019 18:44:00 +0000 http://www.jgalx.icu/?p=2104

Want a curry without too many calories? Try fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money.

Preparation Time: 25 mins
Cooking Time: 35 mins
Serves: 4

INGREDIENTS

1 Onion, chopped
2 garlic cloves, roughly chopped
Thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
? tsp golden caster sugar
150g pot 0% fat Greek yogurt
Small bunch coriander, chopped

METHOD

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ? tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

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