Sweet Smoked Chicken Madras Curry

Product :paprika
Category : meats & birds
Nº of Portions :4
Origin : India
Source : From the book ?The New york Times Cook Book?

Method :
Preheat oven to 190ºC. Mix the first 7 dried spices in a bowl and a little water to form paste. Heat the oil in large frying pan over medium heat. Add onions and garlic and cook until tender, for about 3 minutes, stirring constantly. Add paste and cook until most of the water has evaporated and oil rises to top, about 5-8 minutes. Place chicken and spice paste into a casserole dish, stirring to mix. Cover and cook in oven 15 minutes. Stir in remaining curry ingredients to casserole dish and cook for a further 20 minutes. Serve with steamed rice, naan bread and mango or fruit chutney.
Advice :
500 g chicken meat, trimmed and chopped into 2 inch pieces
1 onion finely chopped
2 cloves garlic, chopped
3 tablespoons oil
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1 teaspoon ground turmeric
¼ teaspoon Safinter sweet smoked paprika
1 teaspoon chilli powder
1 teaspoon ginger root
1 teaspoon garlic powder
1 teaspoon garam masala
4 dried curry leaves
400 g canned tomatoes
2 tablespoons tomato purée
2 dried or fresh red chillies, chopped
2 tablespoons fresh lemon juice
2 teaspoons white sugar
½ teaspoon chilli powder

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