This is a old recipe taken from a unique Indian cookery book PRASHAD, cooking with the indian masters. The dish is a mild chicken curry cooked with an abundance of onion and
garnished with cashew nuts, sunflower seeds and mango. Have a go and see what you think.
Serves 6
1 free range chicken
150g Ghee
400g onions
30g ginger paste
30g garlic paste
5g red chilli powder
5g turmeric
Salt
10g Garam Masala
2 tin of coconut milk
40g mango chutney
20g fresh coriander
20g fresh mint
20g sunflower seeds
50g Cashew nuts
Cut the chicken into 10 pieces, if you like a butcher will do
this for you. The important thing here is to leave as much of the meat on the
bone as possible, this will increase the flavor of the finished dish. Slice the
onions finely and sauté in the hot ghee, once the onions start to soften add
the garlic and ginger paste, red chilli powder and turmeric. Add the chicken
pieces and the coconut milk and simmer for 15 minutes on a low heat. Now add
the mango chutney, mint and coriander and cook for a further 5 minutes. Just
before serving add the cashew nuts and sunflower seeds and check for seasoning.
