Mick Gower's Indian Recipes
Chicken Curry
- 4 Medium onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
- 2 lb Boned chicken cut into 1 inch square pieces
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tsp Ground turmeric powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Curry powder
- 3 tsp Tomato puree
- ¼ tsp Chilli powder
- 1 tsp Garam masala
- 8 tbsp Cooking oil
- 1 tsp Paprika
- ½ Pint water
- 1 tsp Salt
Mix all the ingredients together in a boiling pot or heavy based saucepan. Start cooking
over a high flame when ingredients begin to boil stir them with a wooden spoon continue
cooking for another 5 minutes. Stir again and turn the flame to medium and continue
cooking for another 10 minutes stirring frequently, now turn the flame to low and cover
the pot with its lid and cook for another 35 minutes, during this time do not stir or
uncover. remove from the heat and allow to rest for 10 minutes.
Serve with rice or any sort of bread or even chips!
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