Fried Curried Chicken Legs with Sauce
(Recipes from the Brigade of Gurkhas Collection)


10 Chicken Legs
3 oz Onions
1 lb Tomatoes
3 oz Ghee (or butter)
5 fl oz Yoghurt
4 cloves Garlic
1 oz Ginger
1 tsp Cumin Powder
1 tsp Turmeric
1 tsp Coriander Powder
1 tsp Cayenne Pepper
Pinch of Fennel Powder
2 tbs Garam Masala
1 Lemon (juice of)
1 oz Coriander
Water
Salt to season

Finely chop onions, garlic and ginger. Wash and finely chop coriander. Cut
tomatoes into thin slices. Dry the chicken legs and sprinkle with salt.
Heat the ghee (or butter) to a blue haze and fry the chicken legs until
golden brown. Remove chicken legs from the ghee (or butter) and keep warm.
Reheat the ghee (or butter) to a blue haze, add the onions, garlic and
ginger and fry until onions are soft and golden brown. Reduce the heat,
add the cumin, turmeric, coriander powder, cayenne pepper, fennel powder
and a dash of water, then cook for 2 minutes. Stir in the tomatoes,
yoghurt, and half the chopped coriander. Increase the heat to moderate,
add the chicken legs and the remaining water and bring to the boil. Turn
the chicken legs into the sauce, sprinkle with the garam masala, cover and
simmer for 20 minutes. Correct the seasoning. Turn into a heated serving
dish, sprinkle with lemon juice and the remaining coriander and serve.



This recipe comes from a collection of recipes from the Brigade of Gurkhas
(part of the British Army) and is authentic. All recipes in this
collection are for serving ten (10) persons. Please do not alter this
recipe if you repost it. If you do repost this recipe please include this
note. Thank you.

Brought to you by

Bernhard
chef.at.home


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