Curry Bible: The Best Curry Recipes - Flavors of India, Thailand and Indonesia by Gordon Rock

Author:Gordon Rock
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Cooking by Ingredient, Spices & Condiments, Herbs, Indian, Asian, Regional & International, Two Hours or More (65-100 Pages)
Published: 2015-03-05T05:00:00+00:00

Method:

Blanch chicken cubes in boiling water. Strain and set aside.

Take out the juice of garlic and ginger. Set aside.

Process onions, and set aside.

Process coconut and set aside.

Process cashews and set aside.

Add chicken cubes in a deep pan and add water, green cardamom and salt. Boil the mixture and then simmer on low flame.

Now add onion paste and extracted juices from ginger and garlic. Cook for 5-10 minutes or until the mixture dries.

Now add ghee.

Beat curd well and add in the mixture. Fry until dry.

Stir coconut and cashew paste and fry for an additional 5 minutes.

Now add white pepper and 1 cup water. Simmer for 5 minutes.

Remove the pan from stove and add mashed khoya, mitha ittr and screw pine. Combine well.

Spread cream and garnish with silver leaves.

Serve hot.

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