Hello there my wonderfully inspired fans! here is a classic BIR recipe which will teach you some skills on how to make most basic chicken curries. The thick sauce has wonderful flavour and can be adapted easily to your taste.
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Ingredients:
Serves 1
2 tablespoon of vegetable oil
big pinch of cumin seeds
pinch of onion seeds (nigella)
2 bay leaves
1 inch cinnamon stick ( small strip of cassia bark about 1 x 5 cm)
1 cardamom pod
1 medium onion diced
1 heaped tsp garlic
1 heaped tsp ginger
2 green peppers
half a chopped tomato
2 tablespoons tomato puree (Watch me make it here!: bit.ly/BIRPuree)
8 pieces pre-cooked chicken
pinch of salt
250ml Base Gravy (Watch me make it here!: bit.ly/BaseGravy)
coriander to garnish
*spice mix
1/2 chilli powder
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 heaped tsp curry powder
Method:
First add 2 tablespoons of vegetable oil to a large pan,
put it on a medium-high heat and add the cumin seeds, onion seeds, bay leaves, cardamom pod and cinnamon.
Step 2, when the seeds begin to crackle quickly add your diced onion and stir to combine.
stir fry for a few minutes before adding your teaspoons of garlic and ginger paste,
continue cooking for a further 5 minutes or so or until the onions start to go translucent and brown.
Step 3, add your green peppers and chopped tomato pieces. add in your spice mix aswell and give it a good stir.
stir fry for 30 seconds or so, just get the spices hot and well mixed before adding in your tomato puree over them.
stir to combine and cook for a minute or two.
Step 4, add in your pre-cooked chicken pieces and stir to combine, add a pinch of salt
and continue to stir and fry for a minute or so until the chicken has warmed through properly
add your gravy and allow it to cook and reduce down till desired consistency!
Jalandhar by Kevin MacLeod
Link: incompetech.fi...
License: creativecommons...
26 авг 2024
