Ingredients
- 1 whole chicken cut into medium -sized pieces
- 1 finely minced red onion
- 5 tablespoons of neutral oil
- 5 raw shrimps
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A few strands of coriander
For curry paste
- 3 tomatoes
- 2 greenered green peppers
- 6 curry sheets (caloupilé)
- 2 tablespoon of curry powder
- 1 tablespoon (s) of turmeric powder
- 1 tablespoon (s) with fresh and chopped fresh ginger
- 1 tablespoon (s) crushed garlic
Preparation
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In a large saucepan, brown the red onion 3 to 4 min in oil over medium heat. Add the chicken pieces and cook for ten minutes, until a nice coloring.
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Prepare the curry paste: wash and chop the tomatoes, the chilled peppers and the curry leaves. Mix them with the powder curry, turmeric, ginger, garlic and half a glass of water: the dough must be homogeneous.
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Pour the curry paste into the pan containing the chicken, stir well and cook over medium heat for 3 min. Lower the heat, cover and cook for ten minutes, stirring from time to time.
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Add a glass of water and continue cooking for 20 min over medium heat.
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Add the shrimp and cook for 1 to 2 min more-pour half a glass of water if the sauce is too thick. Sprinkle with chopped coriander when serving, accompanied by basmati rice.