This curry is one of the most versatile recipes you must have in your culinary arsenal, its so easy and tasty, not to mention adaptable to most ingredients and palettes. Once again this is my mums original recipe and has been tweaked to perfection over the years. This features on our dinner table at least once a week because its simply yummy.
INGREDIENTS
1 kg Chicken
2 tbsp. Cooking oil
2 cups Fresh coriander
1 cup Mint leaves, without stocks
6/10-nos. Green Chillies
10 Garlic cloves
1-inch Ginger
1tsp Pepper corns
1 tbsp. Cumin seeds
1.5 tbsp. Roasted coriander powder
5 nos. Cloves
5 nos. Green cardamom
1 inch Cinnamon stick
2 Onions, medium size quartered
Salt to taste
2 tbsp. Synthetic vinegar
Pinch of sugar
PROCEDURE
1. Cut chicken into eight pieces, wash and pat dry. I prefer leaving the skin on it add to the taste.
2. Blend all the ingredients in a mixer blender to a smooth paste.
3. Pour oil into a vessel, add the curry paste and fry on a high heat for a minute, add the chicken pieces, bring to a boil and reduce to a medium simmer, cover and cook for 20 minutes.
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