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PrintSPICY CHICKEN CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in large frying pan; add leaves and seeds. Stir for about a minute or until seeds it begins to pop.
- Stir in the onion with garlic and ginger, for about 3-5 minutes or until onion is soft.
- Stir in curry powder, tandoori mix, cumin, garam masala and chilli, over medium heat, for further 1 minute; stir in juice and the water.
- Add chicken to pan; turn chicken to coat evenly with curry mixture. Cover; cook over low heat for about 40-45 minutes or until chicken is tender, turning occasionally.
INGREDIENTS
- 9 chicken thigh cutlets
- 50 ml Sesame Oil
- ½ teaspoon black mustard seeds
- 150 grams brown onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 2 teaspoon tandoori mix
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 1 teaspoon chilli powder
- 1 tablespoon lemon juice
- 50 ml water
- Salt, to taste
- Few dried curry leaves, crumbled
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simple method to cook
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