Ronnie O’Sullivan has aced the snooker table on many occasions, but how will he get on in our kitchen?
Ronnie’s swapping his snooker cue for a frying pan today as he cooks his quick-and-easy Friday night chicken curry.
Components:
One tablespoon of olive oil
Four chicken breasts, cut into large pieces
One onion, chopped finely
two smashed garlic cloves
1 tsp of ground cilantro
1/2 teaspoon paprika
Two tablespoons of garam masala
400g of chopped tomatoes in a can
200 milliliters of water
Add pepper and salt.
400g Brown Rice Microwaveable
To present: Turmeric leaves
slices of lime
sour cream.
In a large frying pan, heat the oil over medium heat. After five minutes of searing, take the chicken out of the pan. After that, sauté the onion for approximately five minutes, and then add the garlic and cook for an additional minute.
Add the garam masala, paprika, and coriander and stir. Reintroduce the chicken chunks to the skillet and cook for a further two minutes, stirring now and again to keep them from sticking.
Add the water and diced tomatoes. After seasoning, boil the chicken for ten to fifteen minutes, or until it is well cooked. Take off the heat source.
Serve the curry over heated rice. Add some lime wedges, coriander leaves, and soured cream as garnish. Serve with potatoes or rice.
