This is a very mild curry, ideal for people super sensitive to chilli.
Blend into a paste in a food processor
2 red onions
4 chopped tomatoes
1 tbs grated ginger
2 green chills
1tsp chilli powder
In a pot add
2tbs vegetable oil
500gms of diced chicken
Cook until half cooked
Stir through the paste made earlier
Simmer for 45 mins without a lid
Serve with rice and coriander.
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