Gunga Dins Chicken Curry
From elgourmand 14 years agoIngredients
- • 1 medium onion, coarse chopped shopping list
- • 4 tbsp vegetable oil shopping list
- • 3cm/1in piece fresh ginger root, grated shopping list
- • 2 garlic cloves, chopped fine shopping list
- • 1 medium russet potatoes, washed & cut into bite sized chunks shopping list
- • 1 med carrot cubed shopping list
- • 1-2 mild green chilies, seeded and chopped shopping list
- • 1/2 tsp ground coriander shopping list
- • 1/2 tsp ground cumin shopping list
- • 2 Tsp top quality curry powder (more or less to taste) shopping list
- • ¼ tsp ground turmeric shopping list
- • salt and freshly ground black pepper shopping list
- • 200ml water shopping list
- • 1 – 1 ½ lb boned or boneless chicken cut into large cubes shopping list
- • 2 tbsp yogurt (more or less) shopping list
- • ½ Cup coconut cream shopping list
- • 1 lime (or lemon) shopping list
- • a small bunch of coriander leaves shopping list
- • cooked rice, to serve shopping list
How to make it
- 1. In a large heavy-based saucepan fry the onion & garlic in the vegetable oil about ten minutes, stirring occasionally until it turns an even golden brown
- 3. Meanwhile, peel and grate or finely chop the ginger.
- 4. Seed the chilies and chop medium fine
- 5. Measure the ground spices into a small bowl. Add the ginger and chile to the pan, stir them around and fry for another minute or so. Then add the spices in the cup into the onions. Fry the spices + salt & pepper for a minute or two, stirring constantly
- 6. Pour in the water and the coconut cream, bring to the boil, turn down the heat a little and let the sauce simmer for 5minutes or so.
- 7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 10 – 15 minutes and add the potatoes, & carrots then cook an additional 20 minutes or so, stirring occasionally.
- 8. Now add the yogurt and stir it in. When the sauce is gently bubbling again cut the lime in half and squeeze its juice into the sauce. Stir and taste and decide whether you want to add the second half.
- 9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice. Bon Appétit
- This curry is a bit stiff so if you want it more liquid just add some water (beer is good).
The Rating
Reviewed by 17 people-
Sounds great!
mystic_river1 in Bradenton loved it -
Very good high 5!
cuzpat in Sikeston loved it -
Yum!
pleclare in Framingham loved it
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