Ingredients:
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
3 large onions (finely chopped)
4 large tomatoes chopped
2 large potatoes sliced into strips
1 tbsp garam masala
2 tbsp tumeric
1 tbsp chilli powder
1 tbsp salt (basic rule 1tbsp per kilo of meat)
3 tbsp powdered almond or cashew
4 - 6 curry leaves
4 bay leaves
lemon
tomato paste
plain yoghurt or double cream
Tools:
food processor
knife
sauce pan/wok
wooden spoon
cooking technique:
Sauteing (a technique of browning food over high heat in a small amount of fat)
Procedure:
Thickener:
1) Place powdered cashew or almond in a container
2) Add yoghurt or cream
3) Make sure that the mixture consistency is a thick paste
Chicken Kurma
2) Add garlic and ginger
3) Add onion
4) Allow onion to caramelise (brown the onions)
5) Add Tomatoes
6) Allow Tomatoes to cook (till becomes saucy)
7) Add Garam Masala
8) Add Curry Leaves
9) Simmer
10) Add Tumeric and Tomato Paste
11) Simmer
12) Add Potato
11) Simmer till potato is half cooked
12) Add Chicken and lemon juice
13) Simmer till chicken is cooked
12) Add Thickening mix
13) Mix thoroughly
14) Simmer
15) Serve
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