KILTIECAULDBUM
04-Feb-07, 01:27
SHILPA’S CHICKEN CURRY
INGREDIENTS
4 CHICKEN BREASTS CUT INTO CHUNKS
3 TBL/SP VEGETABLE OIL
2 ONIONS FINELY CHOPPED
4 FRESH LARGE TOMATOES FINELY CHOPPED
1 TBL/SP GROUND CUMIN
½ TBL/SP CURRY POWDER
1 TBL/SP GROUND CORIANDER
1 ½ TBL/SP GARAM MASALA
1 TBL/SP MANGO CHUTNEY
3 BAY LEAVES
2" CHUNK OF FRESH GRATED GINGER
CUP OF MILK
½ CUP OF TOMATO KETCHUP
CORIANDER LEAVES TO GARNISH
SALT & PEPPER TO TASTE
(OPTIONAL ½ CUP OF SULTANAS)
METHOD
1/ FRY THE CHICKEN & ONIONS IN THE OIL UNTIL THE MEAT IS STARTING TO BROWN & NO PINK LEFT.
2/ ADD ALL THE OTHER INGREDIENTS EXCEPT THE MILK & KEEP STIRRING TILL IT STARTS TO BOIL.
3/ ADD THE MILK & KEEP STIRRING TILL IT IS ALMOST, BUT NOT QUITE, BACK TO BOILING.
4/ SERVE WITH BASMATI RICE & GARNISH WITH THE FRESH CORIANDER.
ENJOY.
INGREDIENTS
4 CHICKEN BREASTS CUT INTO CHUNKS
3 TBL/SP VEGETABLE OIL
2 ONIONS FINELY CHOPPED
4 FRESH LARGE TOMATOES FINELY CHOPPED
1 TBL/SP GROUND CUMIN
½ TBL/SP CURRY POWDER
1 TBL/SP GROUND CORIANDER
1 ½ TBL/SP GARAM MASALA
1 TBL/SP MANGO CHUTNEY
3 BAY LEAVES
2" CHUNK OF FRESH GRATED GINGER
CUP OF MILK
½ CUP OF TOMATO KETCHUP
CORIANDER LEAVES TO GARNISH
SALT & PEPPER TO TASTE
(OPTIONAL ½ CUP OF SULTANAS)
METHOD
1/ FRY THE CHICKEN & ONIONS IN THE OIL UNTIL THE MEAT IS STARTING TO BROWN & NO PINK LEFT.
2/ ADD ALL THE OTHER INGREDIENTS EXCEPT THE MILK & KEEP STIRRING TILL IT STARTS TO BOIL.
3/ ADD THE MILK & KEEP STIRRING TILL IT IS ALMOST, BUT NOT QUITE, BACK TO BOILING.
4/ SERVE WITH BASMATI RICE & GARNISH WITH THE FRESH CORIANDER.
ENJOY.