Indian food is one of my favorites, I really love and enjoy eating this dish
Ingredients to be serve 6 people
Taken from here |
- 50g butter
- 1 onion, diced
- 1 later coconut milk
- 150g tomato paste
- 2 cloves garlic, minced
- Little chopped coriander
- 10 green cardamom pods
- 1 teaspoons garam masala
- 2 tablespoon curry powder
- 1 tablespoon chilli powder
- 1 tablespoons vegetable oil
- 2 teaspoons tandoori masala
- 1 tablespoon Indian curry paste
- 4 tablespoon full cream
- 1 cup plain yoghurt and a small pinch salt to taste
- 3 large skinless or 2kg, boneless chicken thighs, cut into bite size
Cooking Directions
- Melt the butter and vegetable oil in a large fry-pan over medium heat.
- Stir in the chicken, onion and garlic. Cook and stir until the onion has softened and turned translucent
- About 15 minutes. Stir in the curry chilli powder, curry paste, tandoori masala, garam masala and tomato paste until no lumps of tomato paste remain.
- Pour into a cooking pan, and stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
- Cook for an 1/2 hrs or so until the chicken is tender and the sauce has reduced to your desired consistency, remove the cardamom pods before serving.
- Serve the chicken with rice or Indian bread naan
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