This is one of my favourites - this is the hot hot version. If you want it cooler then cut the total quantity of spices down appropriately
- 60g ghee
- 10 dried curry leaves, crumbled
- 1/2 teaspoon black mustard seeds
- 1 medIum onIons chopped
- I clove garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon tandoori mix
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 teaspoon chilli powder
- 1 tablespoon lemon juice
- 1/4 cup water
- 8 chicken thigh cutlets
1: Heat ghee in large frying pan, add leaves and seeds, stir over high heat for about 1 minute or until seeds begin to pop.
2: Stir in onion, garlic and ginger, stir over medium heat for about 3 minutes or until onion is soft.
3: Stir in curry powder, tandoori mix, cumin, garam masala and chilli powder, stir over medium heat for further minute, stir in juice and water.
4: Add chicken to pan, turn chicken to coat evenly with curry mixture. Cover, cook over low heat for about 60 minutes or until chicken is tender, turning chicken occasionally. Add a little extra water, if necessary, during cooking time.
The goal is to simmer until the sauce is thick and the chicken is in danger of burning on the bottom of the pan.
Substitute olive oil if you don't have any ghee - I do.
The natural way to serve this is with some boiled basmati rice. Since I like this dish a lot but don't like too much rice in my diet (keeping those calories down), I have found the following vegetable dish is a great substitute
- 1 tbl soy sauce
- 1 tbl water
- 1/2 tsp castor sugar
- 1/2 tbl olive oil
- 1/2 tsp sesame oil
- 1/3 savoy cabbage chopped
- 1/4 onion chopped
- 1/2 garlic clove finely chopped
- Crushed red-pepper flakes to taste
In a small bowl, mix soy sauce and sugar - set aside.
In a wok or large, deep skillet, heat olive and sesame oils over medium-high heat. Add cabbage, green onions, garlic, soy sauce mixture and pepper flakes to taste. Cook on a medium heat for about 10 minutes until the cabbage is soft.