Chicken Curry By Tracey Ramseebaluck

Recipe for Chicken Curry.

600g Chicken thighs marinated in 2tbsp yogurt,half tsp salt,heaped tsp garlic minced, heaped tsp grated ginger,1tsp chilli powder. Leave to marinade at least 1 hour. Ingredients for masala,2onions chopped,2 Tomatoes chopped, 1tbsp grated ginger ,1tbsp crushed garlic, 7or8 green finger chillies slit,10 or 12 fresh curry leaves,1tsp cumin seeds,half tsp fennel seeds,half tsp fenugreek seeds, 3 cloves,4 green cardamom bruised, 1 black cardamom pod,2 Tej Patta, 1tsp crushed black pepper,2tsp kashmiri chilli powder, 1tsp turmeric, 1tbsp chicken masala,1heaped tsp Coriander powder, 1tsp cumin powder, 1heaped tsp kasuri methi, 1tsp CCHC garam masala,1and a half cups hot water,salt to taste, 4tbsp oil and 2tbsp ghee, chopped coriander for garnish.



Method.

Heat oil and ghee in pan then add cumin seeds, fennel seeds,cloves,cardamom pods,an Tej Patta, saute for about 1min then add onions and curry leaves, cook till onions are soft and golden brown, then add ginger and garlic and cook till raw smell goes, then add powdered spices except garam masala,stir and cook for 1 to 2 mins stirring don't burn spices then add chopped tomatoes mix and cook till tomatoes are soft and mushy and oil has separated, then add your marinated chicken mix well cook for 5 or 6 mins then add 1and a half cups of hot water stir bring to boil ,then covering simmer till chicken is cooked through and oil has separated, then add green chillies and kasuri methi cook for another 10 minutes or so check for salt then sprinkle garam masala and chopped coriander. 😊

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