Ingredients
-
4
-
12
-
1/2
-
4
-
8
-
1
-
2
-
3
-
2
-
3
-
1/2
-
1
-
10
-
10
-
4
Directions
Hot Chicken Curry, This is as the title implies HOT A curry I had in India years ago on a warm summer evening This is a serious cooks curry , Wasn’t as hot as I Would have liked so I added extra chilli The biggest problem was the amount of Ghee I had to use Omg it was swimming in fat – I just could only eat a tiny bit because the rice soaked up all the fat and it was horrible – is that amount of ghee right ? It’s an awful lot I wouldn’t give my huge amount of leftovers to any of my family because of this – sorry The flavour was lovely, Not very hot at all as stated Also takes far more than 10 minutes to prepare Complaining over – in spite of above this is the most simple, aromatic and gorgeous curry recipe ever!Dead easy to spice up a bit (I add 5 – 7 hot chilies) Otherwise – THANK YOU for an excellent, simple and ‘use time and time again’ recipe Yum!
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Steps
|
1
Done
|
Melt the Ghee in a Large Heavy Pan, and Fry Half of the Onions Till Golden. |
|
2
Done
|
Liquidise the Ginger Garlic and the Rest of the Onions With the Water. |
|
3
Done
|
Add the Liquid to the Pan of Fried Onions and Cook For 10 Minutes. |
|
4
Done
|
Now Add All of the Spices to the Pan and Cook For a Further 10 Minutes. |
|
5
Done
|
Add the Chicken and Yogurt, Cook Slowly Till the Chicken Is Very Tender. |
|
6
Done
|
Serve With Rice, Dhal and a Cooling Side Dish. |
