Kashmiri Chicken Curry
To make the marinade, mix the masala paste, tomato ketchup, Worcestershire sauce, five-spice powder and sugar. Allow the mixture to rest in a warm place until the sugar has dissolved.
Rub the chicken pieces with the marinade and allow to rest in a cool place for a further 2 hours, or in the fridge overnight. Bring to room temperature before cooking.
Heat the oil in a wok on fairly high heat. Fry half the ginger and all of the garlic until golden. Add the chicken and cook until both sides are sealed. Cover and cook until the chicken is tender, and the oil has separated from the sauce.
Sprinkle the chicken with the lemon juice; remaining ginger and chopped coriander leaves, and mix in well. Serve hot.
Ingredients
Directions
To make the marinade, mix the masala paste, tomato ketchup, Worcestershire sauce, five-spice powder and sugar. Allow the mixture to rest in a warm place until the sugar has dissolved.
Rub the chicken pieces with the marinade and allow to rest in a cool place for a further 2 hours, or in the fridge overnight. Bring to room temperature before cooking.
Heat the oil in a wok on fairly high heat. Fry half the ginger and all of the garlic until golden. Add the chicken and cook until both sides are sealed. Cover and cook until the chicken is tender, and the oil has separated from the sauce.
Sprinkle the chicken with the lemon juice; remaining ginger and chopped coriander leaves, and mix in well. Serve hot.