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TBH
24-Jan-08, 23:08
Serves 3-4.


Preparation and cooking time: 15-20 minutes.


2 oz (50g) mushrooms
green capsicum
6 tablespoon vegetable oil
pt (425g or three cups) curry sauce
1 lb (425g) cooked chicken
1 teaspoon salt
teaspoon chilli powder
1 green chilli finely chopped
teaspoon red food colouring
1 teaspoon garam masala
1 teaspoon ground cummin
teaspoon dried fenugreek
1 tablespoon finely chopped green coriander


Wash the mushrooms and capsicum and slice thinly. Heat the
oil in a large deep frying pan and fry for 4-5 minutes on a
medium heat.

Add the curry sauce, chicken, salt, chillies, and food
colouring. Turn up the heat and bring to the boil.
Continue cooking for five minutes, stirring now and again.

Spoon off any excess oil and serve sprinkled with green
coriander.

Enjoy..:)

TBH
25-Jan-08, 00:24
Preparation and cooking time: 1 hr 30 minutes approx.


2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2 pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika

Stage One

Peel and rinse the onions, ginger, and garlic. Slice the
onions and roughly chop the ginger and garlic.

Put the ginger and garlic into a blender with about pint
of the water and blend until smooth.

Take a large saucepan and put into it the onions, the
blended garlic and ginger, and the remainder of the water.

Add the salt and bring to the boil. Turn down the heat to
very low and simmer, with the lid on, for 40-45 minutes.

Leave to cool.


Stage Two

Once cooled, pour half the boiled onion mixture into a
blender and blend until perfectly smooth. Absolute
smoothness is essential. To be certain, blend for at least
two minutes. Pour the blended onion mixture into a clean
pan or bowl and repeat with the other half of the boiled
onion mixture.

Wash and dry the saucepan. Reserve about four tablespoons
of the sauce at this stage to use in cooking the chicken.

Freezing. Freezing is best done at this stage.


Stage Three

Open the can of tomatoes, put into the rinsed blender jug,
and blend. Again, it is important that they are blended
perfectly smooth, so blend for two minutes.

Into the clean saucepan, pour the oil, tomato puree,
turmeric, and paprika.

Add the blended tomatoes and bring to the boil. Turn down
the heat and cook, stirring occasionally, for ten minutes.

Now add the onion mixture to the saucepan and bring to the
boil again. Turn down the heat enough to keep the sauce at
a simmer.

You will notice at this stage that a froth rises to the
surface of the sauce. This needs to be skimmed off.

Keep simmering for 20-25 minutes. Stirring now and again
to prevent the sauce sticking to the bottom of the
saucepan.

Use immediately or cool and refrigerate for up to four
days.

TBH
25-Jan-08, 00:26
Preparation and cooking time: 25 minutes.


For 6-8 persons you will require:


5 large chicken breasts (approx 2lb or 900g with skin
and bone removed)
6 tablespoon of vegetable oil
1 teaspoon turmeric
4 tablespoon of the reserved uncooked curry sauce


With a sharp knife remove all fat and membranes from the
chicken portions and cut each into eight equal sized
pieces. Wash and drain.

Place the remaining ingredients into a large saucepan and
mix well.

Cook on medium heat, stirring continuously until the sauce
starts to darken in colour (approx 4-5 minutes).

Add chicken and stir until all the pieces are well coated
with the sauce.

Turn down the heat and continue cooking with the lid on for
15-20 minutes, or until the chicken is tender, stirring
frequently.

Remove chicken pieces (leaving behind the sediment) and
place them in a clean container. The cooked chicken can
now be used immediately for many of the chicken curries or
cooled and refrigerated for up to four days.

Freezing. Freeze for up to 2 months.