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Do we really love curries and all things hot

first_imgAdvertisement Facebook WHAT YOU NEED1lb large diced boneless chicken breast1 oz garlic1 oz ginger4 tbs fresh natural yoghurt2 small fresh green chillies1 tsp salt1 tbs lemon juice1 tsp coriander powder1 tsp cumin powder1 tbs red paprika4-5 fresh green corianderFor the sauce4 oz chopped onions 3 oz ghee1 oz ground garlic1 oz ground ginger3 oz yoghurt1/2 tsp cumin powder2 tbs desiccated coconut4 oz fresh single cream2 medium tomatoes (liquidised)1.2 tsp salt1/2 tsp chilli powder1/2 tsp coriander powderpinch dried methiWHAT TO DOGrind fresh green chillies, fresh coriander, garlic and ginger with 2-3 tbs water until a thick paste is formed. Marinate the chicken in the paste then add the salt and yoghurt. Next add the lemon juice, cumin, coriander powder and red paprika and mix thoroughly. Leave chicken to marinate in the paste overnightTake marinated chicken and cook on skewers in tandoor or 10-12 minutes under a grill on a moderate high heat. Fry onions in the ghee Add tomatoes and yoghurt and mix on low/moderate heat. Add cumin powder, chilli powder, coriander powder, salt, desiccated coconut, dried methi and fresh single cream and mix thoroughly. Water may be added if more liquid is required. Add cooked pieces or chicken to the sauce and mix well. Leave to simmer on low heat. Transfer to serving dish garnish with a little single cream and sprinkle liberally with fresh coriander and garam masala. Email NewsDo we really love curries and all things hotBy admin – April 12, 2011 558 WhatsApp Twitter Previous articleCoastal cottages with sea views in West Clare for €130,000Next articleBrothers to be charged over threat to kill admin NATIONAL curry week UK was announced for the middle of October recently and it made me hunt down a really good recipe for what is just as much a favourite here as it is across the water. This Chicken Tikka Masala is an original and the best. When you can avoid the jar, it’s worth it in the end. In saying that, there are some really good convenience versions out there. So for those of you with the time, here’s the recipe.Sign up for the weekly Limerick Post newsletter Sign Up Linkedin Printlast_img

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