Garam masala

Garam Masala

I used garam masala for all sorts of curried dishes. There are two simple methods of preparing curried dishes.

Marinate the meat or seafood by coating the meat or seafood with garam masala, and olive oil and let the meat sit in the chiller for a couple of days until you are satisfied that the favor get into the food. Then coat with flour and pan fried or in plenty of hot fats and deep fried. Pan fried is better while deep fried is oriental way of cooking. Then arrange in a pan and add onion diced, tomato cube cook until is soft and add yorghurt and cooked chicken to cook further in gentle heat so the yorghurt will not break. When the sauce begin to boil the dish is ready


Dried Curried chicken ( rengdang)

Fry chopped onion until soft add garam masala and fry until you smell the nice favor, then add the chicken to fry until the chicken is all coated with the spice and sprinkle flour to cook until the flour is cook. By now the chicken is cooked add thick coconut milk and cook slowly in low heat, do not add water. High heat will break the coconut milk. When thick and brown the dried chicken is ready