ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Sunday, March 18, 2012

GREEN MASALA CHICKEN CURRY

Serves 6   Preparation time 45 minutes
Ingredients
½ kg chicken cut into medium pieces 
2 medium size onions chopped              
2-teaspoons ginger garlic paste
4 green chilies                                                             
1 cup chopped coriander leaves
1 teaspoon cumin seeds
2 cloves, 2 cardamom, 2 pieces of cinnamon             
½ teaspoon turmeric powder
Salt to taste                                                                   
3-tablespoons oil
½ cup coconut paste                                                   
3 potatoes pealed washed and cut into quarters

Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the chicken and turmeric powder and fry for some time. Now add the ground masala and salt and mix well with the mutton.. Keep frying on low heat till the oil separates from the masala.  Add the potatoes and sufficient water and pressure cook for 15 minutes.   Serve hot. 
This curry is good with ghee rice or Palau rice.