- Put the vinegar and salt into a large non-metallic bowl, add the chicken into the marinade, mix and leave to chill for at least 2 hours
- To make the sauce, heat 3 tbsp of sunflower oil in a large frying pan, add the sliced onions and Shemin’s Dried Kashmiri Chillies then cook over a medium to low heat for 15 minutes until they are soft and lightly browned, stirring occasionally
- Add Shemin’s Indian Curry Paste and the Shemin’s Garam Masala into the fried onions and cook gently for 3 minutes, adding a little water if the sauce gets too dry
- Add the chicken with the marinade along with the stock and sugar into the pan and simmer for 45 minutes
- Season with a little extra salt if necessary and serve with boiled rice or Shemin’s Indian Breads
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Ian Sproule –
Well, well, how dare I suspect this recipe was a misprint!! Marinating in vinegar and salt for a curry?? Well for me it’s a new found dead cert repeat job – it just adds the little ‘je ne sais quoi’ to the sauce. I did the curry with double onions (as per norm) and kept the thighs on the bone (more flavour in my opinion) and used the No chilli paste.
Next time I might try adding a couple of spuds to break down and thicken the sauce – beats using cornflour in a curry in my humble opinion.
Now it’s into the freezer with the portions but don’t reckon they will last long in there!!🤪🤪
P. Reitan –
Damnit! I only want a recipe. No product adds.
REPLY: Sorry, but this is what we do.