| Description | ||
| Curry Type | Chicken | |
| Strength | Mild | |
| Difficulty | Unknown | |
| Source | diana@ix.netcom.com(Diana L. Ford ) | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | 4-5 hours | |
| Time to cook | Unspecified | |
| No. of servings | ||
| Ingredients | 1 small chicken
1/2 cup curd 1/2 pod garlic (ground) 2 cm piece ginger (ground) 1/2 teaspoon Red chilies (ground) For sauce: 1/2 kg tomatoes salt to taste 8 teaspoons tomato ketchup 1/4 teaspoon red chili powder 1/2 cup crushed cashewnuts 4 tablespoons butter 1 teaspoon sugar a few drops of red coloring | |
| Instructions | Marinate the chicken pieces in curd, garlic, ginger, chilies and salt for 4-5 hours. Then pressure cook the chicken until tender (5-7 minutes). Blanch tomatoes and strain them to make a puree. Put the puree, salt, chili powder and sugar in a pan. Cook it on a slow fire till the puree thickens. Add 2 tablespoons butter, chicken pieces, tomato ketchup and cashewnuts. Cook for a few minutes before serving, add 1 tablespoon butter and heat it. Place it in the serving dish and put 1 more tablespoon butter. | |
| Notes | ||
| Comments |
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| Death by Curry | http://rubymurray.com |