Thursday, October 4, 2012

Allergy free Chennai chicken curry recipe (Indian)

  • 1 double chicken breast, chopped into 3cm pieces
  • 2 tbsps olive oil
  • 1 large onion, sliced
  • 1 cm piece fresh ginger, grated
  • 1 clove garlic, crushed to a paste
  • 2 tomatoes, peeled and chopped
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 2 tbsp lime juice or 2 tbsp lemon juice (optional)
  • ½ tsp salt
  • 1 cup goat’s milk
  • ½ cup water
  • 3 medium potatoes, chopped into 2-3cm pieces
  • ½ cup coriander leaves (optional)

  • In a non-stick pan heat the oil and fry the onions until they are light brown in colour.
  • Add the ginger, garlic and tomatoes and fry for 2 minutes.
  • Add the turmeric, chilli and garam masala powders.
  • Cook while stirring for 2 minutes.
  • Remove the pan from the heat and allow the mixture to cool.
  • In a blender, blend the spice mix to a smooth paste
  • Add the goat’s milk and mix well.
  • Place chicken in a non-metallic bowl, add the lime or lemon juice and give the chicken a quick stir to coat it in juice.
  • Add the spiced paste and make sure that all of the chicken is coated with the mixture.
  • Allow the mixture to marinate for 15 minutes.
  • Reheat the pan.
  • Add the chicken and marinade to the hot pan and stir well.
  • Add the potatoes and water and mix again.
  • At this point taste the sauce and adjust the salt, to your taste.
  • Reduce the heat and cover the pan.
  • Stir every so often to avoid burning.
  • Cook 10 minutes.
  • Add and stir in the coriander leaves and cook for a further 5 minutes.

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