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Name: Chicken Curry on Sour Cream Crust
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Grated fresh ginger; 1 ts Ground cumin; ; e.g. breast or; Salt and ground black pepper; 1 Onion; peeled; ; thigh meat; 3 Garlic crushed; 1 Lemon; Zest of; 3/4 ts Chilli powder; 1 1/2 ts Ground coriander; 1/2 cn Plum tomatoes; 1 tb Flour; 1/2 c Coconut cream; 1 ts Turmeric; 500 g Boneless; skinless chicken,

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INGREDIENTS

1 ts Grated fresh ginger
1 ts Ground cumin
; e.g. breast or
Salt and ground black pepper
1 Onion; peeled
; thigh meat
3 Garlic ; crushed
1 Lemon; Zest of
3/4 ts Chilli powder
1 1/2 ts Ground coriander
1/2 cn Plum tomatoes
1 tb Flour
1/2 c Coconut cream
1 ts Turmeric
500 g Boneless; skinless chicken,

INSTRUCTIONS

MMMMM-----------------------FOR THE CRUST---------------------------- 125 g Bitter 315 g Sour cream 1 Egg 185 g Self-raising flour 1 tb Fresh parsley 1 ts Curry powder; optional Dice the chicken into bite-size pieces. Place the oil into a saute pan. Add the onion, garlic and ginger and cook slightly. Add the spices and cook for 1 minute. Add the chicken and cook for a couple of minutes, then add the flour and stir well. Add the tomatoes, coconut cream, lemon zest and seasoning. Simmer until the chicken is cooked and a rich, creamy sauce is achieved. For the Crust: Place the butter, sour cream and egg into a bowl and mix to combine. Stir in the flour, parsley and curry powder to form 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 minutes. Uncover and bake for a further 10 minutes, or until golden brown and crusty.

NOTES

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Chicken Curry on Sour Cream Crust

1 ts Grated fresh ginger
1 ts Ground cumin
 ; e.g. breast or
 Salt and ground black pepper
1 Onion; peeled
 ; thigh meat
3 Garlic crushed
1 Lemon; Zest of
3/4 ts Chilli powder
1 1/2 ts Ground coriander
1/2 cn Plum tomatoes
1 tb Flour
1/2 c Coconut cream
1 ts Turmeric
500 g Boneless; skinless chicken,

MMMMM-----------------------FOR THE CRUST----------------------------    125 g  Bitter    315 g  Sour cream      1    Egg    185 g  Self-raising flour      1 tb Fresh parsley      1 ts Curry powder; optional   Dice the chicken into bite-size pieces.    Place the oil into a saute pan. Add the onion, garlic and ginger and  cook slightly. Add the spices and cook for 1 minute.    Add the chicken and cook for a couple of minutes, then add the flour  and stir well.    Add the tomatoes, coconut cream, lemon zest and seasoning.    Simmer until the chicken is cooked and a rich, creamy sauce is  achieved.    For the Crust:    Place the butter, sour cream and egg into a bowl and mix to combine.    Stir in the flour, parsley and curry powder to form 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  minutes.    Uncover and bake for a further 10 minutes, or until golden brown and  crusty.

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 4 servings

Calories: 272
Calories from Fat: 133 (49%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 1.2g
Cholesterol 87.5mg		27 %
Sodium 146.1mg		5 %
Potassium 483mg		13 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 5.2g
Protein 28.8g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 272

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