FRESH CHICKEN CURRY

FRESH CHICKEN CURRY RECIPE

Serves 4.

Preparation and cooking time: 1 hr 50 mins.

This is a very popular curry, usually served with rice or chapattis. It takes

longer to cook than the frozen chicken curry, and tastes quite different.

INGREDIENTS

• 60 ml (2 fl oz) cooking oil
• 2 large onions, finely chopped
• 900 g (2 lb) fresh chicken, skinned and cut into small pieces
• 8 oz (225 g) plum peeled tomatoes
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp garlic powder
• 1 tsp ginger powder
• 3 green chilies, finely chopped
• 600 ml (20 fl oz) water
• Small amount green dhanyia (coriander), chopped

Method

1. Heat the oil in a large pan to a high temperature. Add the onions and cook until they are golden brown.

2. Add the chicken, tomatoes, salt, chili powder, turmeric powder, garam masala, garlic powder, ginger powder and the green chilies. Stir continuously for about 5 minutes.

3. Cover the pan, reduce the heat and simmer gently for about 25 minutes.

4. Add half of the water (300 ml/10 fl oz) to the curry and bring the mixture to the boil. Reduce the heat, cover the pan, and cook for a further 35 minutes, stirring every 10 minutes. Add the remaining water, and simmer for a further 45 minutes, stirring every 15 minutes.

5. Transfer the contents to a serving dish, and garnish with the dhanyia (coriander). Serve while hot.

6. The bones are discarded while eating and left on the plate.