A recipe from a Ship’s Captain on a trader doing the England India run shared this recipe. It’s one of the simplest of chicken curries to make, packed with the subtle spices and herbs of Indian.
Gently fry onions and garlic in ghee until onions are golden brown in colour, being careful not to burn garlic.
Add tomatoes and Naked Ginger. Cook over a medium heat for 5 minutes.
Add spices and cook for 15 minutes, stirring frequently.
Add chicken pieces. Bring to boil, reduce heat to simmer, cover and cook for 90 minutes – IT IS IMPORTANT NOT TO ADD WATER.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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