The Curry Secret by Kris Dhillon

Author:Kris Dhillon [Dhillon, Kris]
Language: eng
Format: epub, mobi, pdf
Tags: Tucker, Grease, Curry, Fat, Lard
Published: 2011-01-07T04:36:12+00:00

Serves four.

Preparation and cooking time: 30 minutes.

2

oz (50g) butter, preferably unsalted ½

pint (275ml or two cups) curry sauce (page 20) 2

tablespoon tomato puree

1

level teaspoon garam masala

½ teaspoon

salt

½ ground

cummin

1

green chilli finely chopped

1

tablespoon finely chopped green coriander 3

teaspoon lemon juice

½

pint single cream

4

portions freshly cooked chicken tikka Melt the butter in a large frying pan with deep sides. Add the curry sauce, tomato puree, garam masala, salt, cummin, chilli, coriander, and lemon juice. Mix well.

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