Chicken Curry
2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Heat oil in a saucepan and fry the onions, ginger and
garlic, together with cumin and coriander powders and
cilantro/coriander leaves for five minutes on low heat.
Add tomato, chicken, turmeric and chilli powders and
salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour, keeping the
saucepan covered with a lid.
Chicken Curry
2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Heat oil in a saucepan and fry the onions, ginger and
garlic, together with cumin and coriander powders and
cilantro/coriander leaves for five minutes on low heat.
Add tomato, chicken, turmeric and chilli powders and
salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour, keeping the
saucepan covered with a lid.
Naan
4 cups all.purpose flour
1 Tablespoon sugar
1 Tablespoon double.acting baking powder
1/4 teaspoon baking soda
1/2 tsp salt
2 eggs
1 cup milk
4 to 6 teaspoons ghee or melted butter
Combine the dry ingredients in a large mixing bowl and
stir until the ingredients are thoroughly mixed. Make a.
well in the center of the mixture and add the eggs,.
stirring them into the mixture. Add the milk in a thin.
stream (or a little at a time if you only have two hands),.
and stir until all the ingredients are well combined.
Gather the dough into a ball and knead for about 10.
minutes, adding a little flour as needed to prevent.
sticking, until the dough is smooth and can be gathered.
into a soft, somewhat sticky ball. Moisten your hands.
with a teaspoon of ghee, rub it over the ball of dough,.
and place it in a bowl. Drape a kitchen towel over the.
bowl and allow to sit at room temperature for about 3.
hours.
Place two ungreased baking sheets in the oven and.
preheat the oven and the sheets to 450F. Divide the.
dough into 6 equal pieces and flatten each into a tear.
drop, or leaf shape about 6 inches long and 31/2 inches.
across at its widest point. Use your fingers to do this, and.
moisten them with ghee as needed to prevent the dough.
from sticking. The ghee also assures the proper texture of.
the bread, so moisten your fingers with it even if the.
dough is not sticky.
Arrange the bread âEURœleavesâEUR – side by side on the.
preheated baking sheets and bake them for about 6.
minutes, or until they are firm to the touch. Slide them.
under the broiler for a minute or so to brown the tops.
lightly. Serve warm or at room temperature.
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