Chicken Curry

Chicken Curry


Chicken 1-1 ½ kgs small cubes
Onions, medium 5 finely sliced/ 2 ½ cups/300g
Yogurt, palin 1 ½ cups whipped/300g
Garlic paste ½ tablespoon
Ginger, chooped 1 ½ tablespoons/ 1 piece/10g
Ghee/oil 1-1 ½ cups/ 175-250g
Shan Chicken Curry Mix 1-2 tbsp

Cooking Instructions:

1. In a small deep pan heat ghee and add sliced onions. Sauté/fry on high heat for 10 minutes or until the onions turn transparent.

2. Stir frequently. Reduce heat to low and continue frying until the onions are light golden. Stir constantly. Remove from heat and drain ghee. Spread the fried onions on an absorbent paper. Allow it to cool and when crisp crush it coarsely with a rolling pin.

3. Do not grind into paste.

4. In the same ghee put garlic paste and fry for few seconds. Then stir in meat, yogurt, ginger and Shan Chicken Curry Mix. Cover and cook on low heat until the meat is tender. If desired add 1-2 cups of water.

5. Add crushed fried onions and stir. Then cover and cook on low heat for 5 minutes or until the ghee separates from the gravy.

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