Ladakhi chicken curry recipe

Ladakhi chicken curry recipe

A typical Ladakhi preparation, this simple yet fragrant chicken curry is a recipe of Yeshi and Paul, the chefs at the Stok house in Ladakh.

Ingredients

  • 2 Red onions, roughly chopped
  • 8 Cloves garlic, roughly chopped
  • 1 tbsp Roughly chopped ginger
  • 2 Green chillies, roughly chopped
  • 3 Ripe tomatoes, roughly chopped
  • 1 tsp Chilli powder
  • 2 tbsp Vegetable oil
  • 800 g Chicken breast fillet, sliced into thin strips
  • 2 tsp Salt
  • 2 tbsp Chopped coriander leaves
  • 2 Red onions, roughly chopped
  • 8 Cloves garlic, roughly chopped
  • 1 tbsp Roughly chopped ginger
  • 2 Green chillies, roughly chopped
  • 3 Ripe tomatoes, roughly chopped
  • 1 tsp Chilli powder
  • 2 tbsp Vegetable oil
  • 28.2 oz Chicken breast fillet, sliced into thin strips
  • 2 tsp Salt
  • 2 tbsp Chopped coriander leaves
  • 2 Red onions, roughly chopped
  • 8 Cloves garlic, roughly chopped
  • 1 tbsp Roughly chopped ginger
  • 2 Green chillies, roughly chopped
  • 3 Ripe tomatoes, roughly chopped
  • 1 tsp Chilli powder
  • 2 tbsp Vegetable oil
  • 28.2 oz Chicken breast fillet, sliced into thin strips
  • 2 tsp Salt
  • 2 tbsp Chopped coriander leaves

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 5 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. Put the onion, garlic, ginger, chilli, tomato and chilli powder into a food processor and blend ?until smooth.
  2. Heat the oil in a frying pan and add the chicken. Fry over a medium heat for 1 minute only, then remove from the pan and set aside.
  3. Tip the onion and tomato paste into the same pan and fry over a medium heat for 40 minutes until softened and sauce-like, adding a little water if it appears too dry.
  4. Add the chicken and stir into the sauce until well coated. Cook for 3 minutes, then season with the salt and remove from the heat. Stir through the fresh coriander and serve hot with steamed rice.

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