Ingredients
-
3
-
2
-
1/2
-
3
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1
-
1
-
1/2
-
4
-
2
-
1
Directions
Garam Masala Curried Chicken With Pineapple and Peas, A real winner this one Not your usual chicken curry Deep in flavour, slightly sweetened by the pineapple, coloured by the peas This is one of MY best chicken curry recipes, I was reluctant to post this as I like to keep and not share my top recipes, but, my dear wife told me that ‘ Time is running out, you may not be alive next year, so do it now’ Here then is the recipe, Comfort food at it’s best , Since I do not mix meat and dairy I substituted the ghee for half margarine and half oil Other than that I made it just as stated A very good curry, the right amount of heat and the subtle sweetness of the pineapple It freezes well and I will certainly make it again Made for India — More Than Just Curries Tag Game — March 2010 , Since I do not mix meat and dairy I substituted the ghee for half margarine and half oil Other than that I made it just as stated A very good curry, the right amount of heat and the subtle sweetness of the pineapple It freezes well and I will certainly make it again Made for India More Than Just Curries Tag Game March 2010
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Steps
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1
Done
|
Heat the Ghee in a Pot and Fry All of the Spices With the Garlic. |
|
2
Done
|
Add the Chicken and Brown It All Over, Then Add the Onion. Cook Over Low Heat For 20 Minutes. |
|
3
Done
|
Stir in the Remaining Ingredients and Simmer Till the Chicken Is Tender. |
|
4
Done
|
at This Point I Often Add a Couple of Hard Boiled Eggs Cut in Half. |
|
5
Done
|
Serve With a Good Rice Dish and Mango Chutney. |
