Wednesday, July 20, 2011

Chicken Green Curry by Athena Fernandes

2 lbs chicken cut into pieces - give one quick boil with a tomato, sliced onion, salt and pepper

3-4 large onions cut into cubes – roast till light brown with a little oil on a pan
6 dried red chillies (remove seeds for less hotness)
2 tsp jeera (cumin) seeds
2 tsp poppy seeds (kuskus)
1 small stick cinnamon
3-4 cloves
1 tsp peppercorns
3.4 green chillies (remove seeds for less hotness)
small piece tamarind (about golf ball size)
handful coriander leaves
1 inch piece ginger
3-5 cloves garlic

Other ingredients
1 small sliced onion
potatoes cut into cubes
salt, vinegar to taste
¼ tsp tumeric pwd

Grind all the masala ingredients to a fine paste.
Heat oil in a pot, when hot add the sliced onion and fry till dark brown.
Add the ground masala and boiled chicken
Add tumeric, salt, vinegar to taste and cook till chicken is done

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