That is a straightforward hen curry recipe that has the deep flavours of a basic Indian curry, however is prepared in lower than an hour! It’s made with spicy Madras curry powder and creamy coconut milk
Components
Gingelly oil – ¼ cup
Chopped crimson onion about half a big onion – 1 cup
Chopped coriander – ½ cup
Minced garlic – 5-6 cloves
Contemporary grated ginger – 3 tbsp
500g diced tomatoes (2 – 15 ounce cans)
Contemporary coconut milk – ½ cup
Garam masala – 1 tbsp
Salt – 1 tsp
Chili powder – ¼ – ½ tsp (primarily based in your spice choice)
Boneless hen thighs – 1 kg
Lemon juice – tbsp
Preparation
1.Set a kadai (or saucepot) over low warmth. Add the oil, crimson onion, coriander, garlic, and ginger. Sauté, stirring often, for 10-12 minutes till the onions are very comfortable.
2.In the meantime, minimize the hen thighs into 1-inch items.
3.Add the Madras curry powder, garam masala, salt, and kashmiri chili powder. Stir and sauté one other 5 minutes.
4.Elevate the warmth to medium. Add the tomatoes and coconut milk. Stir nicely, then simmer for 10 minutes.
5.Stir the hen items into the sauce. Cowl and simmer for 15-20 minutes, stirring often.
6.When able to serve, stir the lemon juice into the curry. Then spoon over basmati rice and serve with additional coriander.
6.Recipe by Chef Jesu. S. Lambert , The Savera Resort, Chennai
Revealed – August 22, 2023 06:17 pm IST
