Fry 2 big onions until golden. Add 2 twigs of curry leaf, 1.5 ts of garlic and 1.5 ts of ginger and cook 2 mins. Add 1 broken stick of cinnamon, 4 of cardamom, 6 cloves and fry 1-2 mins. add 1/4 tsp tumeric, salt and 1 tsp chilli powder and mix. Add 1/2-3/4 of a can of tomato puree and stir, add 1 kg chicken and mix.
Leave 3 mins but stir at least twice, then aff 250ml fresh cream. Keep on low heat and cook until chicken is cooked. Add fresh coriander and some fried cashews in butter.
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