Could the secret to every chef’s favourite ‘staff curry’ lie in this rich, flavourful Pakistani chicken curry.

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Homemade GARAM MASALA:

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(Serves 4/6)
Ingredients:

1 whole chicken(skin off) on the bone cut into 8 pieces 1.5kg approx.
550g onions finely diced
350g freshly chopped tomatoes
200ml oil (I used coconut)
2 teaspoons salt
2 teaspoons coriander powder
2 teaspoons Kashmiri chill powder
1/2 teaspoon turmeric powder
1/2 teaspoon regular chilli powder
1 frozen piece each of ginger and garlic cubes or 1 tablespoon each of the paste or puree
2 tablespoons yoghurt (I used Greek)
6 green chilies sliced in half lengthways
1 tablespoon kasoori meethi (dried fenugreek leaves)
1 teaspoon garam masala
Fresh ginger juliennes
Fresh coriander
Juice of half a lemon
Boiled kettle to hand

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Enjoy 😊 & Happy Eating!
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00:00 Introduction
00:48 Ingredients
02:42 Cooking the Pakistani Chicken Curry
07:09 The Final Dish

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