Akhals Chicken Curry
The house chicken curry — chicken pieces simmered in browned onion, tomato and Special Mix Masala until the oil rises and the gravy hugs every piece. Weeknight simple, Sunday good.
Method
Brown the onions
Heat the oil and ghee together and brown the onions until deep golden.
Ginger & garlic
Add the ginger & garlic paste and cook for a minute until fragrant.
Add the chicken
Add the chicken pieces with a cup of water and cook until the oil comes to the surface.
Tomatoes & masala
Add the grated tomatoes, the Akhals Special Mix Masala and salt. Cook until the chicken is tender and the gravy has thickened.
Finish
Stir through chopped coriander and serve with rice, roti or pap.
From the Akhals kitchen
- Grating the onions instead of chopping gives a smoother, richer gravy.
Keep the stove on
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Whatever the garden or the fridge offers — potatoes, beans, carrots, marrows — folded into a Special Mix Masala gravy. Meat-free as written, happy to take chicken or lamb.
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