Indian
Indian - Chicken Curries
Chasni (made with base gravy)
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1 small very finely chopped Brown/White Onion
- • 3/4 teaspoon (or grated) Garlic Paste
- • 3/4 teaspoon (or paste) Ginger (Grated)
- • 1 tablespoon Mix Powder / Curry Powder
- • 1 teaspoon Sugar
- • 1/4 teaspoon Salt
- • 1.5 tablespoon (plain not spicy) Mango (puree / chutney)
- • 1 teaspoons Mint Sauce
- • 2 tablespoons Tomato Ketchup
- • 250 millilitres Curry Base
- • 6-8 pieces Meat / Veg / Paneer
- • 1 teaspoon Lemon Juice
- • 1/4 teaspoon Red Food Colouring Powder
- • 50-75 millilitres Single Cream
Preparation Steps
1
Phase 1
Heat a pan on medium and add the oil and onion, cook until the onions soften and start to turn brown
2
Phase 2
Turn up the heat and add the garlic and ginger paste and cook for 30 seconds
3
Phase 3
Add the Mix Powder / Curry Powder and 1/2 of the base gravy and cook for 30 seconds
4
Phase 4
Add the sugar, salt, mango chutney, mint sauce, ketchup and cook for 30 seconds
5
Phase 5
Add the lemon juice and food colouring and stir in well then add the meat
6
Phase 6
Add the rest of the base gravy , stir in then slowly stir in the cream
7
Phase 7
Cook until the sauce reaches your desired consistency