Kate’s Chicken Curry
5 chicken breasts chopped
3 red onions sliced thin
3 tbsp rapeseed oil
2 tbsp garlic & ginger paste (homemade is best)
2 tomatoes chopped small
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Marinate the chicken
2 spoonfuls of plain yogurt
1 tsp kashmiri chilli powder
1 tsp turmeric
1/4 tsp pink salt
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Whole Spices
2” cinnamon bark
1/2 tsp nigella seeds (black cumin seeds)
1 tsp cumin seeds
4 cardamom pods
1 black cardamom pod
1 bay leaf
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Powdered Spices
1 tsp Kashmiri chilli
3/4 tsp Deggi Mirch (I’ll add a full tsp next time)
1 tsp TCCHC Basaar
1 tsp turmeric
2 tsp cumin
1 tbsp coriander
1 tsp amchoor (dried mango powder)
1 tsp pink salt
2 heaped tbsp of ground methi (I put it through the electric grinder and store it in a tub)
1/2 tsp mint sauce
2 tbsp smooth mango chutney
*200ml boiling water (don’t add this if you don’t like lots of sauce)
1 tsp sugar
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Marinate the chicken and sit to the side.
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Method
Heat oil (medium heat) and add whole spices for 30 seconds.
Add onions and cook until caramelised (I cook them for roughly 45-60 mins) adding small amounts of water so they don’t burn.
Add garlic & ginger paste, mix until raw smell has gone.
Add the powdered spices, mix for 30 secs making sure they don’t burn.
Add tomatoes, mix, lid on and simmer for 10-15 minutes until the oil separates.
Add the water*
Add the chicken, mix through, bring to the boil and simmer with lid on for 20-30 minutes.
Add the pink salt, methi, mint sauce, mango chutney & sugar, bring back to the boil and simmer for another 10 minutes with the lid off.
Serve with basmati rice and roti - yum!!
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