Recipes from the Sub-Continent

Spicy Chicken Curry Recipe

Ingredients

• 2 tbsp oil
• 2 nos Ramdev cloves
• 1 nos Ramdev cinnamon stick
• 2 nos Ramdev green cardamom pods
• 1 tsp Ramdev cumin seeds
• 2 small onion, finely chopped
• 2 small green chilies chopped finely (optional)
• 1½  tbsp ginger garlic paste
• ½ tsp Ramdev turmeric powder
• 1 tbsp Ramdev coriander powder
• ½ tsp Ramdev chilli powder
• 2 small tomatoes, pureed
• 500 g chicken thigh fillets
• ½ tsp Ramdev garam masala powder
• 1 tbsp plain yoghurt
• 1 tbsp Ramdev Kasoori methi /fenugreek leaves

Method

1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds & fry for few seconds until aromatic.
2. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and keep stirring adding salt to taste and the ground spices. Pour in the tomatoes and cook over a medium heat for about 8minutes, then add yoghurt and stir another 2 minutes until the liquid in the pan has dried off and the oil leaves the sides of the mixture.
3. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add the enough water to almost cover the chicken, bring to the boil and then cook over a low heat until the chicken is cooked through tenderly up to 20-25 minutes.
4. Add the garam masala and kasoori methi leaves, give it a good stir and serve with rice or Indian flatbreads of your choice.

Leftover Curry Puffs

Ingredients

Method