Ingredients
Universal Curry Sauce (click here)
For the Chicken Masala
600g chicken
8 chillies slit lengthways
1 tsp sugar
1 tbsp mango powder (Amchur powder)
1 tbsp ghee or oil
Chopped coriander or mint leaves
This gravy was very thick and finger
licking good!!
Method
To prepare the curry, brown the chicken in the ghee for 5 minutes. Add the Universal Sauce, the sugar and the mango powder. Simmer for 10 minutes. Add in the green chili and cook for a further 10 minutes. Season to taste.
See the difference in colour - I did not use paprika for the sauce and chicken curry below.(photo below)
Tips - You can make a large batch of the sauce and freeze it in curry-sized portions ready for
when you fancy a curry. Add various spices to create tomato-based curries for example Rogan josh, Madras curry or Vindaloo.
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