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Chicken Curry
Method
- Warm the ghee and add all the above ingredients except the chicken and coconut milk.
- Fry for 2 or 3 minutes.
- Then add the chicken and a pint or more of thin coconut milk.
- Simmer slowly until the chicken is tender, and then add the thick coconut milk.
- Salt to taste and a squeeze of lemon juice.
- Simmer for another 5 minutes, taking care to keep the pan uncovered during the whole process.
Ingredients:
1 - chicken, jointed
1 - onion and (finely minced)
2 cloves - garlic (finely minced)
3 or 4 - fresh green or red or pickled chillies, cut lengthwise
1 teaspoonful - ground turmeric
1 dessertspoonful - ground corianders or a handful of pickled green coriander leaves
1 cup - thin coconut milk
2 tablespoonfuls - thick coconut milk
1 tablespoonful - ghee
1 - chicken, jointed
1 - onion and (finely minced)
2 cloves - garlic (finely minced)
3 or 4 - fresh green or red or pickled chillies, cut lengthwise
1 teaspoonful - ground turmeric
1 dessertspoonful - ground corianders or a handful of pickled green coriander leaves
1 cup - thin coconut milk
2 tablespoonfuls - thick coconut milk
1 tablespoonful - ghee
RECIPES BY REHANA KHAMBATY
