Recipe for dry Chicken Curry
2 tbsp Olive Oil
1 Chicken cut in 8 pieces
10 Curry Leaves
1 6 oz can of Tomato Paste
2 tbsp of Paprika
3 to 4 dry Chillies
2 tbsp of fresh Ginger and Garlic (reserve 1 tbsp for the merinate)
Salt to taste
11/2 tsp of Arm Chur powder (dry Mango powder)
11/2 tsp of Lemon Pepper
1/2 Onions cut diagonally (optional)
Fresh Parsley (optional)
Method:
Marinate the chicken with 1 tbsp of fresh Ginger and Garlic
Pinch of salt
Set aside, In a heavy bottom saucepan add the olive oil, once hot add the curry leaves and fry than go ahead and add the other 1 tbsp of ginger and garlic making sure not to burn it, than go ahead and add the tomato paste, lemon pepper, salt, mango powder, and paprika, stir well and add the chicken and mix well. Cover and turn the flame on med low and let the chicken cook until it’s done, if there is watery gravy remaining increase heat and wait for the water to disappear and sprinkle with fresh parsley and onions cut diagonally! This dish can be enjoyed with mahamry, naan, bread, or tandoori roti

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