How To; Traditional Chicken Curry.

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Welcome back to our blog! Above is our head chef Manoj in 2000 receiving an award from India’s first minister for coming 1st place in a cooking competition. People travelled from all over India to compete and watch this competition that was to create dishes that included Mango. Manoj won with a King Prawn and mango dish which was a clear winner as soon as he presented his dish.

This week I will share with you one of Manoj’s recipes to recreate traditional chicken curry at home. Come back weekly to learn some amazing recipes from this award-winning Chef!

 

Ingredients;

1kg bone on or boneless chicken

10 cloves of green cardamom

250 grams sliced white onions

200 grams of fresh tomatoes

200ml vegetable oil

10 grams of crushed coriander seeds

10 grams cumin seeds

25 grams turmeric seasoning

25 grams cumin seasoning

5 grams Kasuri methi

100 grams ginger and garlic paste

200ml water

Salt and pepper to taste

Red chilli powder if you like it hot

 

Method;

1 – In the pan heat vegetable oil and add sliced white onion, season with the cumin, coriander and cardamom and heat until golden brown.

2- Add your ginger and garlic paste, all other seasonings and Kasuri methi.

3 – Stir in chicken and simmer until cooked through.

4 – Add fresh tomatoes and stir until gravy appears.

5 – Add 200ml of water and simmer until most of the water has evaporated.

6 – Season to taste with salt or red chilli powder if you desire and service with rice or naan!

 

 

 

 

Cookschool, glasgow indian resturaunt, authentic recipes, glasgow city centre.

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