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Deccan Chicken Curry  HT  MC Indian 90mins

 

 

Serves  4         Hot     Poultry    Main Course  Curries  Gluten Wheat Dairy free  Eggless  Ind  India  Asia  Asian

                               

Ingredients

1 Large Onion, sliced

2 tbsp Vegetable Oil

2 Garlic Cloves, sliced

2 Cardamoms, crushed

2 Cloves, crushed

5cm/2 inch stick Cinnamon

2 teasp Garam Masala

1 teasp Chilli Powder

4 large Chicken Joints, skinned

100g/4oz Tomato Purée

300ml/10fl.oz. Water

1/2 Fresh Coconut

Coarsely grated Zest of 1 Lemon to garnish

 

 Instructions

 

1. Heat the oil in a large pan, add the onions, garlic, cardamoms, cloves, cinnamon, garam masala and chili powder and fry gently over a medium heat for 5 minutes, stirring all the time.

2. Lower the heat, and leave to simmer very gently for a further 5 minutes.

3. Meanwhile, scrape out the white flesh of the coconut in as large pieces as possible, then slice them thinly and set aside.

4. Raise the heat then add the chicken and tomato purée and turn the chicken until well coated.

5.. Add the water and bring to the boil stirring and turning the chicken well then add the coconut slices, cover and simmer for 1 hour until the chicken is very tender.

6. To serve - transfer to a heated serving dish and garnish with the grated lemon zest. Serve hot.

 

 

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