Curry Magic--How to Create Modern Indian Restaurant Dishes at Home by Pat Chapman

Author:Pat Chapman [Pat Chapman]
Language: eng
Format: epub
ISBN: 9781782193814
Publisher: John Blake Publishing
Published: 2013-03-18T16:00:00+00:00

Spices

1 teaspoon paprika

½ teaspoon turmeric

2 teaspoons curry powder

1 Cut the chicken into bite-sized pieces.

2 Heat the oil and fry the cummin seeds for 1 minute. Add the garlic and fry for 1 minute, then add the ginger and fry for a further minute.

3 Add the chicken pieces and stir-fry for about 10 minutes. The chicken should look white and nearly cooked. Lift the chicken out with a slotted spoon and put to one side.

4 Heat the remaining juices on the stove, and when hot fry the Spices for 3 minutes. Add the onion and chillies and continue to fry for 5 more minutes.

5 Add the peppers and fry. When they are soft, replace the chicken, add the coriander and tomatoes, and stir-fry for about 5 minutes on medium heat. Add a little water if needed.

6 Test that the chicken is cooked with a sharp knife. Add salt to taste, and serve. It’s nice with a squeeze of lemon juice over the top.

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