Mumbai Chicken Curry

Ingredients

10 Fresh Red chillis ( I used 1 Fiery Hot chilli)
1/2 tin Coconunt Milk
1/2 tsp Cumin ground
1 tsp Coriander ground
1 tsp Tahini
3 Cloves
1 tsp Paprika
6 Peppercorns
1 Cinnamon stick
3 Cardamons
1.5 cm Ginger peeled and chopped
3/4 cup Onion chopped
65ml Vegetable Oil
800gm Chicken thighes cut into chunks
2 Tomatoes diced small
1 tsp Salt
1 tsp Apple cider Vinegar
1/2 Garam Masala

Method

In a Food processor add and blend into a smooth paste, add water if necessary.
Red chillis
1/2 tsp Cumin ground
1 tsp Coriander groound
1 tsp Tahini
3 Cloves
1 tsp Paprika
6 Peppercorns
1 Cinnamon stick
3 Cardamons
1.5 cm Ginger peeled and chopped
3/4 cup Onion chopped
Heat a frying pan and add oil. Add paste and fry for 5 mins, make sure it does not stick or burn on a low heat.
Add chicken and fry in paste for 5 mins on medium heat.
Add tomatoes and 1 tsp salt and fry 1 minute.
Add coconut milk and half a cup of water.
Cook for 20minutes or until chicken is cooked and still soft.
Add cider vinegar and garam masala.

Posted in Indian, Kitchen, Recipes.

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