Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 Chicken

  2. 2 Chile - fresh

  3. 25 Coconut

  4. 100 Nuts - cashew, fresh

  5. 2 Clove

  6. 2 Cardamom

  7. 4 Eggs

  8. 1 teaspoon 5ml Salt

  9. 60 Tomato paste

  10. 60 Yogurt

  11. 1 teaspoon 5ml Paprika

  12. 1 teaspoon 5ml Chile powder

  13. 3 teaspoons 15ml Curry paste

  14. 60 -water

  15. 25 Raisins

  16. Rice

  17. 225 Rice - basmati

  18. 60 Onion

  19. 3 Cardamom

  20. 3 Clove

  21. 50 Oil

  22. Curry leaf sprigs

  23. 1/2 Lemon grass stem

  24. 20 Milligrams cinnamon stick

  25. 1/2 teaspoon 2 1/2ml Turmeric

  26. 500 Stock

Instructions Jump to Ingredients ↑

  1. Joint and wash the chicken. Chop one onion and make the other into onion rings. Crush the cardamoms and cloves. Put the chicken into a pan and add the salt, vinegar, curry powder, pepper, cardamoms, cloves and cinnamon stick. Pour in half the water and bring to the boil.

  2. Cook until the gravy is absorbed. Remove the chicken pieces and place in a bowl. Add the rest of the water to the pan, swill round and pour liquid into a tug. Heat the oil and saute the chicken pieces, the chopped onion, curry leaves and lemon grass. When the chicken pieces are done add the onion rings and Worcestershire sauce.

  3. Pour in the liquid from the tug, mix well and bring to the boil. Lower heat and allow to simmer for a further 3 minutes, then discard the cinnamon stick and serve immediately.

Comments

882,796
Send feedback