Ingredients
-
2
-
6
-
1
-
2
-
1
-
1
-
4
-
2
-
4
-
1/2
-
-
-
-
-
Directions
Sylet Red Chicken Curry,A different style of curry from the norm. I recommend this as a good curry for those who like a full on flavoured dish.,Well Brian this could be a masterpiece! I just cocked up a critical stage and achieving my potential as a good chef took a knockback. In the end it was great but unlike other dishes I think the timing of Garam Masala is essential. I forgot to add at frying stage, which normally does not matter. I also used old powder. This too is critical in this dish. Finally, used fillet, and I know the stock flavour was missing. I compensated with extra salt, and added chopped coriander at end. Next time I will be aware of this!! But truly could be a great one! Thanks again!
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Steps
|
1
Done
|
Puree the Garlic, Ginger, Tomatoes, Cumin, With the Tomato Puree in a Blender. |
|
2
Done
|
in a Large Pan Heat the Oil and Fry the Onions Till Soft. Add the Chili Powder and 1/4 Cup of Water, Stir and Bring to the Boil. |
|
3
Done
|
Add the Coriander and Turmeric Cook For 1 Min, Add the Garam Masala, Cook 1 Minute Add a Little Water If the Paste Becomes Too Thick. |
|
4
Done
|
Add the Chicken and a Little Salt, Fry For 3 Minutes. |
|
5
Done
|
Add the Tomato Mixture, Cook For 2 Minutes. |
|
6
Done
|
Add 3 Cups of Water and the Stock Cube, Cook Till Meat Falls from the Bones. |
|
7
Done
|
Add the Vinegar, Stir and Serve. |
