- Cuisine: Indian
- Course: Dinner
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I think I’m ready to write this one down now, having experimented with Kashmiri chilli powder a few times. Kashmiri chilli powder seems to come in different strengths but normally milder than hot chilli powder and adds a deep red colour. One thing I’ve noticed is that there is no lingering Curry smells after cooking, like normal curry powder.
I’ve written this up as Chicken Curry but the same basic sauce will go equally as well with the addition of chickpeas, potatoes, sweet potatoes, aubergine, etc. Or just the veggies.
2 chicken breasts, sliced and cooked off in a little oil.
The curry sauce:
4 tablespoons of vegetable oil
1 onion, grated
3 tablespoons of tomato puree mixed with a cup of water
1 teaspoon of ginger paste
1 teaspoons of garlic paste
1/4 of a teaspoon of cumin powder
1/4 of a teaspoon of turmeric powder
1/4 of a teaspoon of salt
2 – 3 teaspoons of Kashmiri chilli powder
1 tablespoons of sugar
1 heaped teaspoon of dried fenugreek leaves
1/2 pint boiling water
Heat the oil in a large frying pan on medium heat. Add the onions and fry off until soft then add the tomato paste and fry off for a few minutes.
Add the ginger and garlic and stir in and fry off for another couple of minutes.
Add the dry ingredients, cumin, turmeric, salt, Kashmiri chilli powder, sugar. Stir well and cook for another few minutes, adding the fenugreek leaves.
Add the boiling water, stir and bring back to the boil, then reduce the heat and leave to simmer another few minutes. You should notice the oil separates back out of the sauce. You’ve cracked it.
You can add a bit more boiling water to thin down the sauce as you go.
Add the cooked chicken into the sauce for the last few minutes.