Curry powder can be bought in three different strengths mild, medium and hot. Use the type you prefer to suit your taste
INGREDIENTS
Serves 4
8 chicken legs (thighs and drumsticks)
2 tbsp vegetable oil
1 onion,thinly sliced
1 garlic clove,crushed
1 tbsp curry powder
1 tbsp plain flour
1 3/4 cups chicken stock
1 beefsteak tomato
1 tbsp mango chutney
1 tbsp lemon juice
salt and black pepper
plain boiled rice, to serve
1. Cut the chicken legs in half. Heat the oil in a large flame proof casserole and brown the chicken pieces on all sides.Remove and keep warm.
2. Add the onion and crushed garlic to the casserole and cook until soft. Add the curry powder and cook gently for 2 minutes.
3. Add the flour, and gradually blend in the chicken stock and the seasoning.
4. Bring to the boil, replace the chicken pieces, cover and simmer for 20-30 minutes ot until tender.
5. Skin the tomato by blanching in boiling water for 45 minutes, then run under cold water to loosen the skin. Peel and cut into small cubes.
6. Add to the chicken, with the mango chutney and lemon juice. Heat through gently and adjust the seasoning to taste. Serve with plenty of boiled rice and Indian pickles.
Posted under HOT & SPICY
This post was written by admin on February 21, 2012
