Medium
£6.50
Verified curry lover
- Put the vinegar and salt into a large non-metallic bowl, add the chicken into the marinade, mix and leave to chill for at least 2 hours
- To make the sauce, heat 3 tbsp of sunflower oil in a large frying pan, add the sliced onions and Shemin’s Dried Kashmiri Chillies then cook over a medium to low heat for 15 minutes until they are soft and lightly browned, stirring occasionally
- Add Shemin’s Indian Curry Paste and the Shemin’s Garam Masala into the fried onions and cook gently for 3 minutes, adding a little water if the sauce gets too dry
- Add the chicken with the marinade along with the stock and sugar into the pan and simmer for 45 minutes
- Season with a little extra salt if necessary and serve with boiled rice or Shemin’s Indian Breads
A famously hot Indian curry that can be made in any heat level using our different Indian pastes allowing everyone to try the Portuguese inspired flavours. If you do like it extra hot, add some of Shemin’s Kashmiri Chillies!
Ian Sproule –
Well, well, how dare I suspect this recipe was a misprint!! Marinating in vinegar and salt for a curry?? Well for me it’s a new found dead cert repeat job – it just adds the little ‘je ne sais quoi’ to the sauce. I did the curry with double onions (as per norm) and kept the thighs on the bone (more flavour in my opinion) and used the No chilli paste.
Next time I might try adding a couple of spuds to break down and thicken the sauce – beats using cornflour in a curry in my humble opinion.
Now it’s into the freezer with the portions but don’t reckon they will last long in there!!🤪🤪
P. Reitan –
Damnit! I only want a recipe. No product adds.
REPLY: Sorry, but this is what we do.