Mandeeps Chicken Curry
Over a year ago
1,412 views
Ingredients
- 4 teaspoons dried fenugreek
- 2 onions
- 5 cloves garlic
- 1 thumb size piece fresh ginger
- 2 birds eye chilli
- ½ tsp ground turmeric
- 6 chicken thighs
- 1 tblsp ground cumin
- 1 tblsp garam masala
- 2 tsp tomato purée
- 250 ml water
- 4 tblsp sunflower oil to fry
- to taste Salt
- 1 bunch corriander
- to taste Salt
- 7 tblsp olive oil
- 5 shallots, finely sliced
- 5 tblsp sunflower oil
- 1 tblsp ghee
- 1 tsp mango powder
- 1 tsp black salt
Accompaniment
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Description
Mandeep's Winning Recipe - Chicken curry with dried fenugreek, crispy shallots and coriander emulsion
Method
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1
FOR THE CHICKEN CURRY
Finely dice the onions and garlic and fry in the ghee and sunflower oil until a deep rich golden colour.
Once this has been done, add the tomato puree, ginger, chillies and a third of the water and cook for around 5 minutes.
At this stage, add a little more water and blitz with a hand blender or food processor into a paste.
To the paste, add all of the spices and salt to taste. Allow to simmer for 10 minutes and then add the dried fenugreek and chopped chicken.
FOR THE CRISPY SHALLOTS
Fry the sliced shallots in a ghee and oil mix until golden brown.
Drain on kitchen paper and then toss with the black salt and mango powder.
FOR THE CORIANDER EMULSION
Blitz together olive oil, coriander and salt to taste.
TO SERVE
Plate up the chicken curry and top with the shallots, drizzle the emulsion over the top and serve with naan bread
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Sorry no can do Tony
@anthony1957 - very interesting recipe, I really like the look of this but I am confused the recipe does not tell you how and when to cook the chicken - please let me know as I would love to try this recipe for my family.