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Traditional indian curry
beckslite
Posts: 125 Member
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.
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.
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Replies
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Sounds delicious!0
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This is exactly how I make my Punjabi curry! I want to start making some yogurt based dishes now or Saag.0
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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:0 -
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:0 -
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.0 -
bump sounds yummy0
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This recipe sounds delicious !!!!!!!!!! I will certainly be trying it out
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This discussion has been closed.