Traditional indian curry

beckslite

Traditional indian curry
Serves 6-8
Approximate 290 cals per portion of serves 6

4 white onions cut as small as possible, diced
5 chicken breasts
1/2 teaspoon cumin
1 teaspoon chilli powder
2 teaspoons salt
2 teaspoons tomato puree
2 tablespoons garlic and ginger paste
fresh coriander
1 tablespoon olive oil
water

1 - Gently fry onions in olive oil until soft. Then add water so it nearly covers the onions to help them soften and leave for about 10 minutes. Stir occasionally.
2 - Add garlic and ginger paste to onions and stir until all mixed in, then puree this with a hand blender.
3 - Add the chicken and keep mixing till all the chicken is sealed. Leave for 5 minutes.
4 - Add the cumin, chilli powder, salt and tomato puree and mix well. Leave for 5 minutes.
5 - Add about a tablespoon of fresh chopped coriander and cover everything in boiling water. Simmer for 30 minutes or more or until sauce has reduced and thickened. Make sure chicken is cooked.
6 - Serve with a sprig of coriander on the top.


TIPS
If you want the sauce slightly thicken add more tomato puree, or alittle bit of thickener.
Add the spice Haldi if you want a more yellow colour to your curry.
You can still have rice, just weight it. About 100g is good.

joewalkerfan

Sounds delicious!

SirenDebZ

This is exactly how I make my Punjabi curry! I want to start making some yogurt based dishes now or Saag.

beckslite

This is exactly how I make my Punjabi curry! I want to start making some yogurt based dishes now or Saag.

let us know if you come up with anything :bigsmile:

beckslite

Sounds delicious!

it is. my friend showed how she makes it but she uses way too much oil for me so we adjusted the recipe, and this is it. :happy:

socrates02

Traditional indian curry
Serves 6-8
Approximate 290 cals per portion of serves 6

4 white onions cut as small as possible, diced
5 chicken breasts
1/2 teaspoon cumin
1 teaspoon chilli powder
2 teaspoons salt
2 teaspoons tomato puree
2 tablespoons garlic and ginger paste
fresh coriander
1 tablespoon olive oil
water

1 - Gently fry onions in olive oil until soft. Then add water so it nearly covers the onions to help them soften and leave for about 10 minutes. Stir occasionally.
2 - Add garlic and ginger paste to onions and stir until all mixed in, then puree this with a hand blender.
3 - Add the chicken and keep mixing till all the chicken is sealed. Leave for 5 minutes.
4 - Add the cumin, chilli powder, salt and tomato puree and mix well. Leave for 5 minutes.
5 - Add about a tablespoon of fresh chopped coriander and cover everything in boiling water. Simmer for 30 minutes or more or until sauce has reduced and thickened. Make sure chicken is cooked.
6 - Serve with a sprig of coriander on the top.


TIPS
If you want the sauce slightly thicken add more tomato puree, or alittle bit of thickener.
Add the spice Haldi if you want a more yellow colour to your curry.
You can still have rice, just weight it. About 100g is good.

Dottyb1940

bump sounds yummy

Simone_Marie2013

This recipe sounds delicious !!!!!!!!!! I will certainly be trying it out