Fried Curried Chicken Leg
(Recipes from the Brigade of Gurkhas Collection)

10 Chicken Legs
8 oz Onions
8 oz Tomatoes
3 oz Ghee (or butter)
4 cloves Garlic
1 oz Ginger
2 Tbsp Garam Masala
1 oz Coriander
Salt to season

Cut the tomatoes into "concasse" (blanche for 12 seconds, plunge into iced
water, cut into quarters and de-seed, using only raw flesh of tomato).
Wash and finely chop the coriander. Grind the onions, garlic and ginger to
a paste. Sprinkle the chicken legs with garam masala. Heat the ghee (or
butter) to a blue haze, add the chicken legs and fry until golden brown.
Remove the chicken legs from the ghee (or butter) and keep warm. Reheat
the ghee (or butter) to a blue haze, add the onion, garlic and ginger
paste, fry for 4 minutes, then add the tomatoes and salt, and fry for a
further 4 minutes. Add the chicken legs, and cook over a low heat until
the chicken is tender and the liquid has boiled away. Place the chicken
legs in a heated serving dish, sprinkle with 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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