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Punjabi chicken curry recipe from angiesandhu
Ingredients4 onions (chopped)
1/2 tin tomatoes
Small piece ginger (finely chopped)
1/2 clove garlic (finely chopped)
3 chillies (to taste) (finely chopped)
1.5 kg chicken (preferably with bone - chopped into bite size pieces)
2 tsp salt (to taste)
1 tsp turmeric
1 tsp cumin seeds
2 tsp garam masala
Handy HintThe first couple of times you make this you just need to keep an eye on the onions at the beginning. English cooking usually needs onions fried until just golden/soft. Punjabi cooking needs the onions quite dark but not burnt. If you think they are done, then wait another couple of minutes!
Method1. Add oil to a pan and add in cumin seeds - fry for about 30 seconds.
2. Fry onions until lightly golden.
3. Add in the chopped ginger, garlic and chillies and continue to fry until onions are quite dark (not burnt!) - add a drop of water if it starts to stick
4. Once the onion mixture is quite dark then add the chopped tomatoes.
5. Add salt, turmeric, garam masala and continue to cook for about 5 minutes on a medium heat.
6. Add chicken pieces and cook for about 15 minutes and stir. Keep an eye on it at this stage to make sure it doesnt stick. If it starts to stick then add a few drops of water to loosen the sticking. Not too much though.
7. When the chicken starts to look like "less raw" and has started absorb the colour of the spices, add boiled water from kettle just to cover the chicken. Not too much as it will be very watery. Mix it all together and put the lid on and leave it on a low/medium heat for about 30 minutes.
8. Make sure you stir it every few minutes at the beginning. Just keep an eye on it.
9. Check the consistency of the "gravy" and add more water if necessary. The gravy should be nice and thick but not too thick.
10. Have a look at a piece of chicken and see if it is cooked. (Cooking the chicken doesnt really take very long but you want the gravy/sauce to have all the flavour). Have a taste of the gravy and you may need to add some more salt as you have added a fair amount of water during cooking.
11. Serve with rice, chapattis or naan and lots of plain yogurt and salad.