Ingredients:
30 gms ghee
1 onion, chopped
2 cloves garlic, crushed
1 1/2 kg chicken pieces
2 1/2 cups (625ml) thin coconut milk
2 tblsp fresh lemon juice
curry mixture
1 tblsp ground coriander
1 tsp ground mustard
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp chilli powder
1 onion, chopped
2 cloves garlic, crushed
1 1/2 kg chicken pieces
2 1/2 cups (625ml) thin coconut milk
2 tblsp fresh lemon juice
curry mixture
1 tblsp ground coriander
1 tsp ground mustard
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp chilli powder
Method:
- Melt ghee in a frying pan. Saute onion and garlic until onion is tender.
- Combine all curry mixture ingredients.
- Add coconut milk and lemon juice. Simmer, uncovered, for about 45 minutes or until the sauce begins to thicken and the chicken is tender.
Recipe from:
~http://www.indianfoodforever.com~
Photo from:
~http://lookatme.bdbrands.com/~
I remember hanivg beef curry for my birthday tea.. It was cooked very slowly and very well.It was the most amazing food i had ever tasted in my life. I can’t get enough of curry/satai’sThe problem is beef takes too long to make on a regular occasion, Chicken satai is good enough though