Nagore Chicken Curry
- 6 tbsp olive or sunflower oil
- 3 green chillies
- 6 finely grated or crushed garlic cloves
- 1 tbsp peeled, finely grated root ginger
- 2 medium red onions, halved and finely sliced
- 2 medium white onions, halved and finely sliced
- 0.5 tsp turmeric
- 3 medium tomatoes, finely chopped
- 1 whole chicken, about 1.6kg, skinned and portioned into 10 pieces (drumsticks, thighs, wings and halved breasts)
- 120 ml (4.2fl oz) coconut milk
- 4 tbsp finely chopped coriander leaves
- 4 tbsp freshly grated coconut
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp fenugreek seeds
- 1 tsp black peppercorns
- 4 dried chillies
- 25 fresh curry leaves
- This recipe is gluten-free
- Produce
- Chillies, green (3)
- Chillies, dried (4)
- Coconut (4 tbsp)
- Coriander, leaves (4 tbsp)
- Cumin seeds (1 tbsp)
- Ginger, root (1 tbsp)
- Red onions, medium (2)
- Tomatoes, medium (3)
- White onions, medium (2)
- Meat
- Chicken, whole (1)
- Canned Goods
- Coconut milk (120 ml)
- Cooking & Baking
- Coriander seeds (1 tbsp)
- Fenugreek seeds (1 tsp)
- Garlic cloves (6)
- Olive or sunflower oil (6 tbsp)
- Peppercorns, black (1 tsp)
- Turmeric (1/2 tsp)
- Frozen
- Curry, fresh leaves (25)
Preparation
Read recipe preparation on lovefood.com
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Published October 26, 2012 (3 months ago).
19 people saved this recipe.
