Mary's Curry Recipe Mary (English
Ro)
Ghee (clarified
Butter)
APPROX 3/4 to 1KG OF CHICKEN BREAST
FILLETTS
2 small onions or 1 large
1
desert spoon of Biranyi
1 “’’ sp of Garam
Masala
1 Desert sp of cumin
1 Desert sp
of turmeric
1 Desert sp of coriander
½
Desert sp of prepared ginger
Chili to taste, (I use 1 to 2
teaspoons)
Chicken stock.
Coconut milk,
cream or yoghurt
Fry onions and spices in a saucepan on
stovetop until onions are clear and spice flavors are
released.
Add chili to taste and prepared Ginger, Stir
well.
Salt and pepper to taste.
Add
Chicken stock gradually until just over the meat stir
again.
I add chickpeas or butter beans
(optional).
After 10 mins on slow heat transfer to a
casserole dish and Microwave on 50% heat for approx 15-18
mins.
Freeze until needed as a curry always tastes better
after a day or so when the spices have been released:
When
re-heating thaw at room temperature & re-heat with lid on in Microwave
for approx 8-10mins on 50%
Remove LID (this is very important as coconut
milk/cream separates if lid is left on). Add coconut milk or cream, stir and
replace in microwave for a further 2 mins.
Enjoy…This recipe freezes
very well without the coconut milk added:
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