Ingredients
-
2
-
2
-
1
-
1
-
1
-
1
-
1
-
2
-
100
-
600
-
-
-
-
-
Directions
Chicken Curry,Since moving to Austria I got tired with the “Curries” served up here. So I made something better.,Every time I make curry, I try a different recipe (always one that calls for powder or paste, becase I never have all the spices on hand to try the full-on scratch recipes), and this one is my favorite of the ones I’ve tried. Adding the cinnamon, ginger, and garlic to the curry blend (used hot curry paste, because that’s what I had) makes it so nice. The one thing I didn’t do, just because it’s hot and I didn’t want to turn the oven on, was roast the onions; I cooked them in some butter before adding the cinnamon. Still delicious – I definitely plan to follow the recipe exactly when it cools down a bit. Thanks!,Since moving to Austria I got tired with the “Curries” served up here. So I made something better.
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Steps
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1
Done
|
Pre-Heat Oven to 200c. |
|
2
Done
|
Roast Onions For One Hour. |
|
3
Done
|
Using a Food Processor Chop Onions Finely. |
|
4
Done
|
Now Grind Cinamon Finely and Add to Onions. |
|
5
Done
|
Add Ginger, Cloves, Vinegar, Garlic and Curry Powder. |
|
6
Done
|
Blend Untill a Reasonably Thick Paste Is Formed. |
|
7
Done
|
Chop Chicken Into Cubes and Fry in a Non Stick Wok For 2 Minutes. |
|
8
Done
|
Add Paste, Mix and Cook For Another 2 Minutes at a Highish Temperature. |
|
9
Done
|
Blend Tomatoes and Add to the Wok, Mix and Then Reduce Heat to a Simmer. |
|
10
Done
|
Mix 200ml of Boiling Water With the 1/2 Stock Cube and Add as Much to the Curry as You Can Without Making the Sauce Too Watery. |
