Author: Daily revenue // Category:
Curries
Ingredients
Serves: 7
- 5 dried red chilli peppers, chopped
- 1 teaspoon coriander seeds
- 1 dessertspoon chilli powder
- 1 teaspoon poppy seeds
- 1 teaspoon cumin seeds
- 2 cloves garlic, minced
- 1 teaspoon ground cardamom
- 1 teaspoon anise seeds
- 2 to 3 green chilli peppers, seeded and chopped
- 1 1/2 tablespoons tamarind paste
- 1 slice root ginger
- small handful chopped fresh coriander
- 4 tablespoons olive oil
- 2 onions, chopped
- 1.5kg (3 1/2 lb) boneless and skinless chicken, diced
- desiccated coconut for garnish
Preparation method
Prep: 15 mins | Cook: 35 mins1.
To make the masala: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
2.
Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
3.
Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.
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