December 11, 2005

Chicken 65 curried sauce

Please read the chicken 65 recipe and details posted before. We wanted to experiment with the brilliantly marinated chicken pieces and the result is a thick curried chicken 65 sauce out of the same recipe. We used only the chicken pieces with bones for this curried sauce.

Ingredients:
Please see the ingredients mentioned here.
Marinated chicken - as needed; we used approx 250 g
Additions:
Onion - 1, medium size, finely chopped
Tomato - 2, medium size, finely chopped
Cashew nuts - 6, ground and made into a thick paste
Hot water - 2 cups

Method: Heat a deep fry pan and pour in 2 teaspoons of ghee/oil mix. When it is smoking hot, add the finely chopped onions. When the edges of the onions turn brown here and there, add the marinated chicken pieces with bones and saute for 5 minutes on high heat. Add tomatoes and saute till oil separates from it. Now add the hot water to cover the chicken just completely, cover it with a lid, and allow to boil over moderate heat for 10-15 minutes or until the chicken pieces are tender. Adjust the salt if required. Add the cashew nut paste and let the sauce simmer gently till you get the required consistency you like. Garnish with few finely chopped coriander leaves and enjoy chicken 65 curried sauce.

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