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Tristans chicken curry

Contributed By: justin | See all of justin's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  4 servings
Best home made curry I've ever made, so much so i'm now constantly being asked to make it again and again. Try this out, you won't be disappointed.
2 red chilli peppers de seeded and chopped
5 medium white onions 4 roughly chopped,  finely chopped
10 medium vine ripened tomatoes, quartered
1/2 square inch fresh ginger, finely sliced
3 cloves garlic, finely sliced
3 large skinless chicken breasts, diced
2 tsp tamarind
6 green cardamon
1 tsp cumin seeds
1 star anise
1 tsp black poppy seeds
100 ml chicken stock
1 heaped tsp turmeric
2 heaped tsp garam Marsala
1 tsp cumin
black pepper
roughly chop 4 onion, season with a little salt and fry in butter on a medium heat until they just start to caramelize.

Add the chicken stock and continue to cook for about 4 to 5 mins. Remove and place in the blender, set aside.

In butter on a medium heat fry the finely sliced onion, ginger, chilli pepper, star anise, cardamon, cumin seeds, tamarind and poppy seeds, 1/2 tsp of black pepper and 1 tsp of salt.

When the onions are translucent add the chicken and fry until sealed.

then add the dried spices and continue to fry until the release their aromas.

Add the tomatoes and fry until they are softened and releasing their juices.

Add boiling water and cover all the ingredients, bring to a simmer and cook for approx 35-45 mins until everything is coated in thick sticky sauce.

Add the blended onion and stir in, continue to simmer for about 5-10 mins to thicken slightly.

serve and enjoy

Date Added: 05/13/2012
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