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Indian Curry : Chicken Ala Kashmir

 

Ingredients A

  • 10 pieces chicken
  • 60g garlic
  • 2 tablespoons fried shallots
  • 150g shallots
  • 50g mint leaves
  • 250ml natural yogurt
  • 120g meat curry powder (mixed with water)
  • 5 green chili
  • 300g tomatoes
  • 30g coriander
  • 1 tablespoon tomato paste

Ingredients B

  • 5 cardamoms
  • 3 cloves
  • 1 inch cinnamon stick

Marinade

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ turmeric powder


Method for Cooking Chicken Ala Kashmir:

  1. Cut shallots and garlic into slices. Blend green chili, tomatoes, coriander and tomato paste. Rinse chicken, add in Marinade and set aside.
  2. Pour in ½ cup of oil, fry the shallots and garlic slices until golden brown, add in Ingredients B and meat curry powder mixed with water, then stir-fry until fragrant.
  3. Add in blended Ingredients and fry till it becomes thick, add in chicken, cover the pot and simmer until cooked.
  4. Add in yogurt and Seasoning, serve with a sprinkling of fried shallots and mint leaves.

Indian Curry

 
 
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Last Updated: 24/07/2011