Let us point out from the off that this is not a recipe for people watching their diet – the amount of ghee used here may seem over the top, and of course you can use less if you like, but to us the whole point is the excess! It’s important to use the best quality chicken you can get; the recipe uses corn-fed chicken fillets, but equally you can get your butcher to chop up your chicken and do it on the bone. This is not a ‘hot’ curry, but if you like a bit of fire it’s fine to add some more chilli powder. Finally, the onion in the recipe needs to be very finely chopped to get a nice smooth sauce – a good way if you have a food processor is to chuck in the onion and give it a quick blitz. The recipe serves two hungry people, or three to four if the dish is included in a selection of curries.
Ingredients
2 Corn Fed, Free Range Chicken Breast Fillets3 tbs Yoghurt
1 tbs Lemon Juice
2tsp Turmeric powder
1 tsp Paprika
1/2 tsp Kashmiri chilli powder
1 Onion, very finely chopped
3tsp Garlic/Ginger puree
2 Tomatoes, finely chopped
1 tbs Curry Leaves
1 tsp Jaggery
1 dried Kashmiri chilli
4 tsp Kerala Curry Blend
4 tbs Ghee
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