Recipe2

Dry Chicken Curry

Ingredients:

2 tbsp Ghee
1 tsp Cumin seeds
½ tsp Chilli Powder
1 tsp Garam Masala
6 Curry leaves, torn
2 tsps grated Ginger
1 tsp ground Turmeric
Salt according to taste
2 pods of Garlic, crushed
300 gms Onions, chopped
1 tsp Black Mustard seeds
1 kg Chicken thigh fillets, halved
1 tbsp chopped Coriander leaves


Method:
Heat ghee in large pan, cook onions, stirring, until browned lightly.
Add leaves, seeds, garlic, ginger, ground spices and salt, cook stirring, until fragrant.
Add chicken fillets, stir well to coat in spice mixture.
Add about 150 ml water, simmer, covered, about 30 minutes or until most liquid has evaporated. Just before serving, stir in coriander.


Tip: To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.