Chicken Phall     

DescriptionChicken Phall
Curry TypeChicken
SourceKristoffer Zetterstrand
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
675 g Meat or poultry
1 lg Onion finely chopped
8 Cloves garlic finely chopped
25 g Fresh ginger finely chopped
3 tb Oil or ghee
400 g Tin of tomatoes
1 tb Tomato ketchup
1 tb Tomato paste
12 Fresh or dried chillies (or more)
1 ts Cummin ground
1 ts Coriander ground
3 ts Chilli powder
1 ts Dry fenugreek leaves
1 ts Garam masala
InstructionsChop the meat and fry the onion, garlic and ginger until golden in half the ghee or oil. Mix the spices with a little water to make a paste. Add to the onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and paste) and chillies. Cook for a further 10 minutes.

Meanwhile fry the meat in a separate pan in the remaining ghee or oil, until sealed (5-10 minutes). Combine all ingredients in a casserole dish and cook in a preheated oven at 200 C for 45-60 minutes. This curry can be left to marinate overnight or it can be frozen.

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