Method :
Heat the
ghee in a heavy-based frying pan, crumbs the curry leaves and add
them to the pan with the mustard seeds. Fry them over a gentle heat
for 1 minute.
Place the
onion, garlic and ginger in the blender or food processor and blend
to a coarse paste. Add this paste to this fried curry leaves and
mustard seeds and cook gently for a further 5 minutes.
Add the
curry powder, garam masala, cumin, ground coriander and chili powder
to the pan, and cook, stirring, for 2 minutes.
Add the chicken, salt and measured
water. Stir to coat the chicken evenly in the spice mixture, then
cover the pan and cook over a gentle heat, stirring occasionally,
for 20 minutes, or until the chicken is tender.
Remove
the lid, increase the heat and cook the curry for a further 3-5
minutes, until thick and dry. Taste and adjust the seasoning if
necessary and serve the curry immediately.
Serves 4-6
Serve this dry chicken curry with Indian
flatbreads, such as
chapati or
paratha.
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