Red masala chicken

26 April 2016 - 02:43 By Sunday Times Food Weekly

The appearance of a curry is determined by the combination of spices and herbs. Here the fiery colour is achieved with the use of red vegetables and by excluding the usual fresh green curry leaves and coriander. This red chicken curry is a sure way to warm up any dinner table this winter. It is a novel way of currying chicken and makes a very good dinner-party dish. For an elegant touch, top with slivered toasted almonds. It is best served with tandoori naan or paratha.Ingredients1.5kg chicken pieces30ml (2 tbsp) tomato purée15ml (1 tbsp) crushed garlic15ml (1 tbsp) crushed fresh ginger30ml (2 tbsp) sour cream30ml (2 tbsp) dried chilli flakes5ml (1 tsp) ground cumin5ml (1 tsp) ground coriander10ml (2 tsp) chilli powder2.5ml (half tsp) garam masalaSalt to taste100g ghee (clarified butter)1 medium red onion, sliced1 medium red pepper, seeded and dicedMethodRemove visible fat and skin from chicken. Place in a large mixing bowl with the ingredients up to and including salt. Toss to coat well.Heat the ghee in a pan and fry the chicken a few pieces at a time until evenly browned. Remove and place on a platter.Fry the onions in the same pan until softened. Add any remaining spice mixture from the bowl. Stir in the chicken and red pepper, cover with a lid and simmer on low heat for 15 to 20 minutes until the chicken is cooked through.Serve hot.Serves 4-6...

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