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Dry Indian Curry Recipe

by Global Cookbook

Ingredients

Dry Indian Curry 600 gm chicken, minced into bite-sized pcs 1 x onion, sliced 2 x cardamom seeds, split 3 Tbsp. oil 5 x cm piece cinnamon stick 3 x cloves 1 sprg curry leaves Grind, then combine with a little water to make a paste 2 1/2 Tbsp. meat curry pwdr

2 Tbsp. chilli boh 1/2 tsp grnd ginger 3 clv garlic 1 stalk lemon grass, thinly sliced 2 x candlenuts 1 x juice of 1 lime 1/2 c. water 1 x salt to taste

Directions

1. Method:Put oil onion, cardamom seeds, cinnamon stick, cloves and curry leaves in a microwave-safe casserole. Fry uncovered on Power High for 1 1/2 to 2 min till fragrant.
2. Remove casserole from the microwave, stir in the grnd ingredients and cook on Power High for 1 1/2 to 2 min, uncovered.
3. Add chicken and fry uncovered on Power High for another 3 min.
4. Remove casserole from the microwave and add in water. Cook covered on Pwdr Medium for 15 min or possibly till chicken turns tender.
5. Squeeze lime juice over the dish and add in salt to taste. Cover and cook again on Power High for 1 to 2 min.
6. Serve curry with rice or possibly bread.

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