Best Chicken Curry (Gluten Free) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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BEST,well thats what my kids say.I got this receipe from an old cookbook years ago,and have kept it as it does have a great taste.I think the secret is in the cinnamon. I use durmsticks or should I say lovely legs(chicken legs with the skin removed) and chicken wings Ingredients:
100 g butter |
3 onions (chopped) |
4 garlic cloves (crushed) |
3 bay leaves |
1 teaspoon cinnamon |
4 cloves |
2 kg chicken pieces |
2 tomatoes |
1 tablespoon salt (to taste) |
3 tablespoons curry powder |
1 tablespoon paprika |
500 ml coconut milk |
100 g yoghurt |
2 teaspoons poppy seeds |
2 teaspoons ginger (grated) |
350 ml heavy cream |
1/4 teaspoon saffron |
3 tablespoons lemon juice |
Directions:
1. Fry onions and garlic in butter till golden brown.
2. add bay leaves,cinnamon,cloves and simmer for 5 minutes.
3. add chicken pieces and cook for 10 minutes.
4. in a bowl mix together the cut tomatoes,salt,curry powder,paprika,coconut milk,yoghurt,ginger,poppy seeds and then add the mix to the chicken and cook till tender (on a medium to low heat).
5. stir in the cream and saffron and heat thoroughly.
6. last of all try to add lemon juice just before serving and stir.
7. serve with rice (basmati).
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