Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, November 04, 2014

HURRY-BURRY CHICKEN CURRY OR CHICKEN CURRY IN A HURRY














HURRY-BURRY CHICKEN CURRY OR CHICKEN CURRY IN A HURRY 
Indian English is a fascinating creative combination of old English expressions from colonial times, grammatical constructions and direct translations from the native speaker’s language, words borrowed from other colonial languages, and especially Indian languages such as Hindi, together with simplifications of English grammar that increase the user-friendliness of the language. Just as the name implies, this delicious Chicken Curry can be made in a hurry. However, don’t be too much in haste to get it done as your ‘hurry-burry’ can spoil the Curry!

Serves 6     Preparation  and cooking Time 30 Minutes
Ingredients
1 kg chicken jointed and cut into medium size pieces
2 Tomatoes chopped finely
2 large onions chopped                              
½ teaspoon turmeric powder
2 or 3 teaspoons chillie powder as per choice 
1 teaspoon cumin powder
1 teaspoon coriander powder
3 cloves
2 small pieces of cinnamon
2 cardamoms
2  teaspoons ginger garlic paste                  
3 tablespoons oil         
Salt to taste                                                  
2 tablespoons chopped coriander leaves


Heat oil in a pan and add the onions, Fry till golden brown. Add the cinnamon, cloves, cardamom and ginger garlic paste and sauté for a few minutes .Now add the chicken, chopped tomatoes, salt, chillie powder turmeric powder, coriander powder and cumin powder and fry for some time till the oil separates from the mixture. Add sufficient water and cook till the chicken is done and the gravy is thick. Serve with rice or any Indian Bread. 

No comments:

Post a Comment