buttered chicken with rice |
Ingridients
- 150 g unsalted peanuts
- 2 teaspoons of garam masala
- 2 table spoons ground coriander
- 2 finely chopped small red chilies
- 3 cloves of finely chopped garlic
- 20 g of finely grated ginger
- 2 table spoon of white vinegar
- 100 g of tomato paste
- 150 g of natural unsweetened yogurt
- 1 kg of chicken meat
- 80 g butter
- 1 large, finely chopped onion
- 1 cinnamon stick
- 4 bruised cardamom pods
- 1 teaspoon hot paprika
- 400 g canned tomatoes
- 180 ml chicken stock
- 180 ml thick cream
In the next day, Melt the butter in a pan, cook the onions till see through, add the tomato paste and fry for 1 – 2 minutes, then add the cinnamon, cardamom and add the chicken mix. Cook everything for 10 minutes stirring it well. Now stir in the paprika powder and the chicken stock and put everything on a low heat, simmering for about 45 minutes uncovered. Stir from time to time and don’t forget to go well to the bottom of the pot when string. Everything is finished now. I personally find that the curry is exceptionally good on the next day. So normally I put the chicken in the fridge for another night. Then the next day I heat everything up till it boils well. Then I add the cream and cook for about 5 – 10 minutes more. Then the curry is ready to be served, idyllically with a bowl of rice.
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