Author Topic: Kushi Chicken Dopiaza  (Read 6315 times)

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Offline Razor

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Kushi Chicken Dopiaza
« on: February 25, 2010, 07:53 PM »
This recipe comes from the "Authentic Balti Curry" cookbook ISBN 141205592 - X

Per Portion:

2 tbsp vegetable oil
2 garlic cloves, finely chopped
1/2 tsp crushed ginger
1 large onion, chopped into 1/2 inch cubes
2 tsp kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0
Pinch of salt
1/2 tsp chilli powder
pinch of sugar
A portion of pre-cooked chicken http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0
125ml or more kushi base sauce http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0
Fresh coriander leaves to garnish

Place the pan on a moderate heat, and add the vegetable oil

Add the garlic and ginger and fry until golden brown

Add the onion and stir until it softens and begins to turn golden brown

Add the kushi spice and remove from the heat

Then add the salt, chilli powder and sugar

Return to a low heat, stirring constantly.  Add the pre-cooked chicken and turn up the heat.

Add the base sauce and bring to the boil

Simmer for 2-3 minutes and garnish with the fresh coriander

Simmer for a further minute - and serve
« Last Edit: April 02, 2010, 01:29 PM by Cory Ander »



 

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