My special hot chicken curry

Hot Hot Hot chicken curry!!! My special recipe for that mouth tingling curry..

Serves 4
Prep time: 20 mins
Cooking time 40 Mins

Ingredients:-

4 - good sized chicken fillets cut into good mouthful sized chunks
2 - onions
8 - Cloves of garlic
1 - 1"x1" grated ginger
2 - Chilli peppers finely chopped
4 - Cardomon pods
1 - Tin of chopped tomatoes
1ltr - Chicken stock
1tsp - Tumeric
3tsp - Hot curry powder
2tsp - Chilli powder
1tsp - Cumin powder
1tsp - coriander powder
1tsp - garam masala
1 - Good pinch of salt
1 - Good nob of butter

Method:-
The sauce

chop and dice one onion.
Peel 4 cloves of the garlic and finely chop.
Put the onions and the garlic into a medium sized pan with the large nob of butter and gently sweat down on a low heat for 7-9 mins.
Once this has been done add the chopped tomatoes, turmeric, garam masala and cardomon seeds and stir.
Add a good pinch of salt stir again then add the chicken stock and let this simmer for 10 mins.
Let the sauce cool for 30 mins then blend with a hand held condenser untill you get a nice consistency of sauce. The leave this to one side.

Putting the curry together.

Chop and dice second onion
Peel and finely chop the other 4 cloves of garlic
Add 2tbsp of cooking oil to a large pan and on a medium heat add the onions, garlic, chilli and ginger.
Cook until onions are transluscent.
With the spices add the cumin,chilli powder, curry powder and coriander powder to a small dish add some water and stir into a watery paster.
Once the onions are translucent add the paste and stir well.
Add the chicken and seal well, making sure non of the chicken is still pink.
Then add your sauce and stir well.
Bring to the boil on a high heat and then let the curry simmer for around 30 mins untill the chicken is well cooked.
For added taste add some fresh coriander 1 min before you serve.

This does seem complicated but if done right you end up with the most sumptious, scrummy and hot chicken curry...enjoy!!

good ol' chicken curry

lets start with an easy classic..

Serves: 4
Prep: 20 min, plus 30 mins - 1 hr marintaing
Cook: 1 hr


Ingredients
4 chicken joints
1 tbsp grated ginger root
1 tbsp minced garlic
a few pinches of ground cardamom
a few pinches of freshly ground black pepper
2-3 tbsp clarified butter, (ghee)
a few pinches of Salt
2-3 tbsp Yogurt
1/2 block of khoya (dried reduced milk), grated
5 tbsp coconut milk
5-6 whole green chillies
a small bunch of fresh coriander, finely chopped

Chicken Curry
Method

1. Place the chicken in a large bowl. Add the garlic and ginger pastes, cardamom and pepper. Mix well, cover and marinate in the fridge for 30 minutes to 1 hour.

2. Heat a deep, heavy-based frying pan. Add the clarified butter and cook until melted. Add the chicken pieces and brown on all sides.

3. Add the salt, yoghurt and khoya.

4. Cook for about 20 minutes briskly, stirring often, until the sauce has reduced and thickened, then lower the heat.

5. Add the coconut milk and stir well. Simmer for a few minutes, then cover with a lid. Reduce to a very low heat.

6. Poke the chilies with a fork and add them to the chicken curry. Add the coriander and mix well.

7. Simmer for a further 10 minutes and then serve and enjoy.

This a simple recipe with delicious flavour to be devoured with a cool glass of lager.