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The ingredients needed to prepare Creamy Indian Curry: Kashmir Curry:
- Use 1 large Onion
- You need 6 to 8 Chicken drumsticks (skin on)
- Provide 1 large Tomato
- Take 3 clove Garlic
- Use 5 cm Ginger
- Get 3 tsp Tomato puree
- Take 250 ml Vegetable stock
- You need 1 tsp Sugar
- Take 1 Salt
- Provide 150 ml Fresh cream
- Use 2 tbsp Vegetable oil
- You need 2 tbsp Raisins
- Get 2 tbsp Cashew nuts
- You need 5 tsp Garam masala
Steps to make Creamy Indian Curry: Kashmir Curry:
- Chop up the onion, garlic, ginger and tomato finely. Wash the chicken very well, pat dry and salt lightly.
- Heat oil in a frying pan, and stir-fry the onion, garlic and ginger until softened, about 2 to 3 minutes.
- When the onion is half translucent, add garam masala and mix well.
- Add the tomato and stir-fry until it has lost its cohesion and turned into a paste. This step is the key to making delicious curry.
- Add the tomato puree and vegetable stock (or soup stock cube dissolved in 250 ml of water) to the pan and mix in. Simmer over low-medium heat for 10 minutes, stirring up from the bottom occasionally.
- While the curry is simmering, heat oil in another frying pan and brown thicken. Pat the oil off the chicken with paper towels.
- Add cream, sugar and salt to the curry sauce, mix and bring to a gentle boil.
- Add the chicken to the sauce, cover with a lid and simmer for about 20 minutes over low heat until chicken is cooked through.
- Turn the chicken 2 to 3 times as it simmers. If you simmer the cashew nuts and raisins in the sauce too, it will become even more delicious.
- Serve while hot with rice or naan bread. It's delicious with a salad on the side as well.
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