Tuesday, August 10, 2010
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Ingredients:
60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces
How to make dry chicken curry:
* Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
* Add curry powder and tomato paste, sauté 3 minutes.
* Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
* Add lemon juice and coconut, which will absorb any excess gravy.
* Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.
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