Red Chicken Curry
Ingredients:
2 tbsp Ghee
60 ml Cream
500 gms Tomatoes
1 tsps Chilli powder
2 tsps grated Ginger
1 tbsp Tomato paste
2 tsps ground Cumin
2 tsps sweet Paprika
500 ml Chicken stock
300 gms Onions, sliced
2 tsps ground Coriander
1 kg Chicken thigh fillets
4 pods of Garlic, crushed
Red food colouring, optional
1 tbsp Tamarind concentrate
200 gms Red Capsicum, chopped
Method:
1. Heat ghee in large pan.
2. Add onion, capsicum, garlic, ginger and ground spice; cook, stirring, until onions are browned lightly.
3. Add tomato paste, crushed tomatoes, chicken fillets and chicken stock; simmer covered until chicken is cooked through.
4. Stir in cream, tamarind and food colouring, if using. Simmer; uncovered about 15 minutes or until mixture has thickened slightly.
Tip: Do not roast poultry in a oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems