Maharaja Curry Food

THE MAHARAJA'S CHICKEN CURRY

Steps:

• Melt half of the ghee in a pot over medium heat and fry the onions, ginger, garlic, red and green chillies for 5 minutes Remove the pot from the heat and allow it to cool a little.
• In a blender process the yogurt with the cooked onion mixture to make a puree.
• Heat the remaining ghee over medium heat and add the cumin seeds,ground coriander, garam masala, turmeric and black pepper with the poppy seeds. Cook for 2 minutes.
• Add the meat stir fry for 5 mins, cover the pot and cook on low for 20 mins, stir every few minutes.
• Add the blended onions to the pot and add 6 fluid oz water and the salt, bring to the boil and simmer covered till the meat is tender. Stir so that the sauce does not stick or burn.
• Add the ground almonds, stir and cook uncovered for 3 minutes.
• Stir in the lemon juice and remove the pot from the heat.
• Serve garnished with the coriander leaves and sprinkled with the pistachio nuts.

JULIE'S CURRY POWDER MIX

Steps:

• Mix them all together very well (running them through a coffee grinder together is a good idea).
• Store in an airtight container in a cool, dry place.
• Makes 1/2 cup curry powder.
• When I use this mix, I usually lightly toast the powder (to perk up the flavor) in a hot skillet, stirring occasionally, for 1-2 minutes before adding into my recipes.