Chicken Curry On Sour Cream Crust Recipe
Servings: 4
Ingredients
- 500 gm boneless, skinless chicken, e.g. breast or possibly thigh meat
- 3 x cloves garlic, crushed
- 1 x onion, peeled
- 1 tsp grated fresh ginger
- 1 x lemon, Zest of
- 1 1/2 tsp grnd coriander
- 1 tsp grnd cumin
- 1 tsp turmeric
- 3/4 tsp chilli pwdr Salt and grnd black pepper
- 1 Tbsp. flour
- 1/2 c. coconut cream
- 1/2 can plum tomatoes
- 125 gm bitter
- 315 gm lowfat sour cream
- 1 x egg
- 185 gm self-raising flour
- 1 Tbsp. fresh parsley
- 1 tsp curry pwdr, optional
Directions
- Dice the chicken into bite-size pcs.
- Place the oil into a saute/fry pan. Add in the onion, garlic and ginger and cook slightly. Add in the spices and cook for 1 minute.
- Add in the chicken and cook for a couple of min, then add in the flour and stir well.
- Add in the tomatoes, coconut cream, lemon zest and seasoning.
- Simmer till the chicken is cooked and a rich, creamy sauce is achieved.
- For the Crust:Place the butter, lowfat sour cream and egg into a bowl and mix to combine.
- Stir in the flour, parsley and curry pwdr to create a soft dough.
- Press the dough into a lightly greased earthenware dish, working it well up the sides, to a thickness of 12mm (1/2").
- Spoon in the filling, cover with foil and bake at 180 C for 35 min.
- Uncover and bake for a further 10 min, or possibly till golden and crusty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 589 | |
| Calories from Fat 214 | 36% |
| Total Fat 24.68g | 31% |
| Saturated Fat 15.55g | 62% |
| Trans Fat 0.02g | |
| Cholesterol 135mg | 45% |
| Sodium 774mg | 32% |
| Potassium 585mg | 17% |
| Total Carbs 64.14g | 17% |
| Dietary Fiber 3.1g | 10% |
| Sugars 23.92g | 16% |
| Protein 28.03g | 45% |
