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Chicken curry in a Madrasi style
Published On: 26 Aug 2002
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
for more details, click the name of the ingredient
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
Bengali: Laban / Noone
English: Garam Masala
Heat a little of the oil in a large heavy frying pan.
Fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy saucepan over a moderate heat.
Add the whole dried chiles and fry until they start to swell.
Lower the heat and add 1 tbsp of the Basic Curry Sauce and stir round.
Add the chilly powder, cumin, coriander and paprika and fry gently, stirring continuously, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch onto the bottom of the pan.
Finally, add the garam masala and fenugreek leaves. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
its very clever to copy the recepie from a site (curry house) and post it by some one else name great work
which curry sauce to use
Nice Recipe - Tastes Nice!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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