2 replies to this topic

[2LV8ETR]

Ingredients:
1 tbspn vegetable oil
1 medium onion, chopped
2 tspn minced garlic
5 tspn minced ginger
1 green chilli, chopped
1 kg chicken thigh fillets, cut into 2cm cubes
1 tspn salt
1/4 cup lemon juice
3 tspn garam masala
2 tspn yellow food colouring
1 tspn red food colouring
1/2 cup tomato puree
1 x 400g can chopped tomotoes
1 cup water
2 tspn sugar
1/4 tspn chilli powder
1 tspn ground cumin
100g butter
1 cup yoghurt
1 cup cream
Rice

Method:
Heat the oil in a pot.
Place the onion, garlic, ginger, and chilli into the pot and cook until the onion has softened.
Stir in the chicken and cook until browned.
Place the salt, lemon juice, garam masala, both food colourings, tomato puree, chopped tomatoes, water, sugar, chilli powder, and cumin into a mixing bowl and combine ingredients thoroughly.
Place the ingredients in the pot and stir.
Once the mixture has heated, chop the butter into small cubes and stir into the pot.
Once the butter has melted, add a cup of water, turn the heat down to simmer, cover the pot and allow to cook for 1 hour, stirring occasionally.
Check to ensure that there is adequate water in to pot to prevent the bottom from sticking.
After 1 hour stir in the yoghurt & cream.
Cook for a further 30 minutes, then serve on rice.

[REAPER]

allen if u made the mixture the day before and covered the chicken in it over night it would give it so much more infused flavour

[2LV8ETR]

With any curry it's also better the night after cooking.