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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A different style of curry from the norm. I recommend this as a good curry for those who like a full on flavoured dish. Ingredients:
2 lbs skinless chicken pieces |
6 garlic cloves, crushed |
1 inch square fresh ginger |
2 large tomatoes |
1 tablespoon tomato puree |
1 teaspoon cumin seed |
4 tablespoons oil |
2 large onions, sliced |
4 teaspoons chili powder |
1/2 teaspoon turmeric powder |
3 teaspoons coriander powder |
1 teaspoon garam masala |
1 pinch salt |
1 chicken stock cube |
1 teaspoon white vinegar |
Directions:
1. Puree the garlic, ginger, tomatoes, cumin, with the tomato puree in a blender.
2. 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. 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. Add the chicken and a little salt, fry for 3 minutes.
5. Add the tomato mixture, cook for 2 minutes.
6. Add 3 cups of water and the stock cube, cook till meat falls from the bones.
7. Add the vinegar, stir and serve.
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