FROZEN CHICKEN CURRY

FROZEN CHICKEN CURRY RECIPE
Serves 4.
Sukhi's Chicken Curry | Blogged here! | Shoshanah | Flickr
Preparation and cooking time: 1 hr 20 mins.
This is a mild to medium hot chicken curry. It is usually served with a rice dish, or chapattis. You can either use fresh green chilies (if you like curry dishes hot) or a fresh green pepper for milder taste. Parsley or coriander can be used for garnishing. For this recipe you need a liquidizer.

INGREDIENTS
  • 900 g  (2 lb) frozen chicken pieces, thawed
  • 25 g (1 oz) fresh garlic, peeled
  • 25 g (1 oz) fresh ginger, peeled
  • 3 green chilies or 1 green pepper, chopped (dependent on taste)
  • 60 ml (2 fl oz) cooking oil
  • 3 large onions, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 2 tsp garam masala
  • 1 tsp tandoori masala
  • 3 tsp tomato puree
  • 170 g (6 oz) plum peeled tomatoes
  • 2 tsp salt Parsley or green fresh dhanyia (coriander), chopped

Method
1. Remove the skin from the chicken pieces.
2. Place the garlic, ginger and green chilies (or green pepper) in a liquidizer and process until finely chopped. 
3. Heat the oil to a high temperature in a pan. Add the chopped onions and cook until they are golden brown. Add the chicken pieces, the contents of the liquidizer, turmeric powder, chili powder, garam masala, tandoori masala, tomato purée, tomatoes and salt. Stir continuously for a few minutes.
4. Reduce the heat and simmer for about 1 hour, stirring every 5 to 7 minutes, keeping the pan covered all the time.
5. Garnish with chopped parsley or fresh dhanyia (coriander).
6. The bones are discarded while eating and left on the plate.

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