The Really Useful Ultimate Student Curry Cookbook by Murdoch Books Test Kitchen

Author:Murdoch Books Test Kitchen
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-11T16:00:00+00:00

Serve the curry with basmati rice and aubergine sambal.

Heat the ghee and oil in a large saucepan or casserole dish. Cook the chicken pieces in batches over medium heat for 10 minutes, or until browned.

Stir in the vinegar and allow to boil and evaporate. Add the potato, onion, chilli, cinnamon and cloves, and cook, stirring, for 3 minutes. Pour in chicken stock and bring to the boil.

Place flour, curry powder, sugar and allspice in a small bowl. Pour in lime juice and stir to form a smooth paste. Stir paste into the chicken mixture.

Reduce the heat, add the coconut milk to the pan and simmer, covered, for 30–40 minutes, or until the chicken and potato are tender and the sauce has slightly thickened.

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