Chicken Curry with Beetroot and Tamarind

Chicken Curry with Tamarind and Beetroot

Ingredients:

  • 2 medium onions (approx 200g)
  • 8 cloves garlic (approx 30g)
  • Thumb size piece of ginger (approx 30g)
  • 5 Chicken drumsticks (approx 500g)
  • Cubed fresh Beetroot (approx 250g)
  • 4 cardamon pods
  • 3 one inch pieces cinnamon
  • 1/2 tsp fenugreek seeds
  • 3 tsp coriander
  • 2 tsp ground cumin
  • 1 tsp tumeric
  • 1/2 tsp mustard powder
  • 1/2 tsp black pepper powder
  • 3 red Kashmiri chillies or 2 green chillies
  • 1 tsp tamarind paste
  • 400 ml chicken stock
  • Fresh coriander to garnish

Method:
Fry the whole spices (cardamon, cinnamon and fenugreek) for a couple of minutes in hot oil until they release their aromas.
Add the onion, ginger and garlic and fry until soft (low-medium heat).
Add the rest of the spices and chillies and fry for about a minute (being careful they don’t stick).
Add the chicken and fry in the spices for a few minutes.
Add the chicken stock and the beetroot and tamarind, and simmer partially covered on low for minimum 45 mins until sauce has reached desired consistency .
Garnish with fresh coriander and serve.

Chicken Curry with Beetroot and Tamarind

Advertisements

About Gourmet Gorman
I'm a musician who enjoys cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: