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Spanish Chicken Curry Recipe

Spanish Chicken Curry INGREDIENTS

  • spinach chicken curry
    spinach chicken curry

    Chicken, cut into 12 pieces 1 1/2 kg

  • Tomato Ketchup 3/4 medium bottle
  • Ghee or Butter 50 g
  • Capsicums, sliced lengthwise 4-6
  • Spring Onions, chopped 6-8
  • Onions, quartered 3 medium
  • Cucumbers, sliced lengthwise 4
  • Freshly ground Red Chillies 1 tsp
  • Black Pepper to taste
  • Ginger and Garlic Paste 1 1/2 tsp
  • Salt to taste
  • Water

How to make Spanish Chicken Curry

  • Boil chicken with ginger and garlic.
  • When tender, strain the stock (one cup should be left) and keep aside.
  • Heat the butter of ghee in a heavy-based pan, add onions, and fry lightly.
  • Add the spring onions, cucumber and capsicum.
  • Pour in the tomato ketchup, ground red chilli, salt and pepper.
  • Add the stock and the chicken. Simmer for about ten minutes.
  • Serve hot in the centre of a ring of boiled rice.
  • Spanish Chicken Curry is ready to serve.

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