Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 7:55 PM
- Messages
- 8,137
- Location
- The Netherlands
- Website
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Ingredients for 4 portions
400 grams of raw chicken meat in small dice (any kind you prefer)
1 tbsp ghee or clarified butter
1 medium onion, small dice
3 cloves garlic, thinly sliced
3 centimeters of fresh ginger, grated
50 grams tomato puree
150 ml water
200 ml double cream or coconut cream
Lemon wedges
Fresh coriander
1 pat of butter
Salt to taste
A mix of the following dry herbs and spices:
2 tsp paprika
1 tsp cayenne (or two if you like a hotter version)
3 tsp garam masala
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp turmeric
1 tsp cumin
1 tsp honey
Some black pepper to taste
Optional for extra red color, red food coloring until you have the right color.
Heat the ghee and onions, garlic and ginger in a deep non stick pan with some salt and let the them turn golden slowly. Then add the chicken and brown all over. Turn the heat lower and mix in the spices plus the water, let evaporate until the chicken is just glistening but there is not much water left. Add the tomato paste and the cream plus some black pepper to taste. Let simmer for at least 15 minutes. Then before serving mix in the pat of butter. When on the plate garnish with fresh coriander and give lemon wedges and rice or nan bread with the curry.
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