Spicy dry chicken curry

Curry can be prepared a day  ahead; keep, covered,  refrigerator or freeze for 2 months. This recipe is not  suitable to microwave.                           

600g ghee

10 dried curry leaves, crumbled

½ teaspoon black mustard  seeds

1 medium onion, chopped

1 clove garlic, crushed

1 tablespoon grated fresh ginger

2 teaspoons curry powder

1 teaspoon tandoori mix

1 teaspoon ground cumin

½ teaspoon gram masala

1 teaspoon shilli powder

1 tablespoon  lemon juice

8 chicken thigh cutlets

  1: Heat ghee in large frying pan,add leaves and seeds, stir over  high heat for about 1 minute or until seeds begin to pop.

2:  Stir in onion, garlic and ginger, stir  over medium heat for about 3 minutes or until onion is soft.

 3: Stir in curry powder, tandoori mix, cumin, gram masala and silli powder, stir over medium heat for further minute, stir in juice and water.

4: Add chicken to pan, turn chicken to coat evenly with curry mixture.    

Cover, cook over low heat for about 50 minutes or until chicken is tender, turning chicken occasionally. Add a little extra water,  in necessary, during cooking time.

Serves 4.

Chicken peanut curry

Curry can be made a day ahead  keep, covered, in refrigerator. This recipe is not suitable to freeze or microwave.   

8   chicken thigh cutlets

¼   cup oil

1/3  cup red curry paste

400  ml can coconut milk

¼   cup fish sauce

2   tablespoon sugar 

½  cup crunchy peanut butter

1:  Place chicken into baking dish, brush with a tablespoon of the oil.  

Bake in moderately hot oven for about 45 minutes or until chicken is  tender; drain on absorbent paper.

2:  Heat remaining oil in medium saucepan, add curry paste, stir over medium heat for 1 minute. 

3:  Stir in coconut milk, sauce, sugar and peanut butter; stir over medium heat until mixture boils and thickens.  

4:  Add chicken to coconut mixture, stir over medium heat for about 5 minutes until mixture is hot.  

Serves  4.